Winery DanubianaPartybeast Pinot Grigio Trocken
White wine
This wine generally goes well with poultry, veal or shellfish.
Food and wine pairings with Partybeast Pinot Grigio Trocken
Pairings that work perfectly with Partybeast Pinot Grigio Trocken
Original food and wine pairings with Partybeast Pinot Grigio Trocken
The Partybeast Pinot Grigio Trocken of Winery Danubiana matches generally quite well with dishes of veal, shellfish or poultry such as recipes of traditional veal stew, cuttlefish armorican style (morgate) or quiche with leeks and fresh salmon from flo.
Details and technical informations about Winery Danubiana's Partybeast Pinot Grigio Trocken.
Discover the grape variety: Fiano blanc
This grape variety has been known and cultivated since ancient times in the Campania region - southern Italy - and in Sicily. It is said to be related to the Greco Bianco, another Italian variety. It can be found in Australia, Argentina, etc. and is virtually unknown in France, although it is registered in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Partybeast Pinot Grigio Trocken from Winery Danubiana are 2019
Informations about the Winery Danubiana
The Winery Danubiana is one of of the world's greatest estates. It offers 34 wines for sale in the of Dél-Pannónia to come and discover on site or to buy online.
The wine region of Dél-Pannónia
Hungary/eszak-dunantul/pannonhalma">Pannonhalma is a wine region in north-western Hungary. It constitutes the eastern corner of Transdanubia, the traditional region of Hungary which Lies across the Danube (trans danubia) from the Hungarian capital Budapest. As this corner of Hungary focuses mainly on red wine production, Pannonhalma's vineyards are planted mostly with the Bordeaux wine grapes Cabernet Sauvignon, Cabernet Franc, Merlot, as well as Burgundy's Pinot Noir. Pannonhalma is situated just south-east of Gyor, the regional capital of Gyor-Moson-Sopron county (of which Sopron makes up the western third), and the western Transdanubia region.
News related to this wine
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The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
