
Weingut BernhardGrauer Burgunder Trocken
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Grauer Burgunder Trocken from the Weingut Bernhard
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauer Burgunder Trocken of Weingut Bernhard in the region of Baden is a powerful with a nice freshness.
Food and wine pairings with Grauer Burgunder Trocken
Pairings that work perfectly with Grauer Burgunder Trocken
Original food and wine pairings with Grauer Burgunder Trocken
The Grauer Burgunder Trocken of Weingut Bernhard matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of tripe in the style of caen, pork gyros or baked bread (tomato, mushroom, ham, cheese).
Details and technical informations about Weingut Bernhard's Grauer Burgunder Trocken.
Discover the grape variety: Muscat Valvin
Interspecific crossing between the muscat du moulin or 299-35 Couderc (Pédro Ximénès x 603 Couderc (carignan noir x vitis rupestris) and the muscat ottonel obtained in 1962 by Bruce Reisch and Thomas Henick-Kling at the Experimental Station of the Cornell University - Geneva - New York (United States) Apart from this country, it is almost unknown in other wine-producing countries.
Last vintages of this wine
The best vintages of Grauer Burgunder Trocken from Weingut Bernhard are 0, 2018
Informations about the Weingut Bernhard
The Weingut Bernhard is one of of the world's greatest estates. It offers 53 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).














