Winery JechtingenAmolterer Steinhalde Grauer Burgunder Trocken
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Amolterer Steinhalde Grauer Burgunder Trocken from the Winery Jechtingen
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Amolterer Steinhalde Grauer Burgunder Trocken of Winery Jechtingen in the region of Baden is a .
Food and wine pairings with Amolterer Steinhalde Grauer Burgunder Trocken
Pairings that work perfectly with Amolterer Steinhalde Grauer Burgunder Trocken
Original food and wine pairings with Amolterer Steinhalde Grauer Burgunder Trocken
The Amolterer Steinhalde Grauer Burgunder Trocken of Winery Jechtingen matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of caramelized pork ribs, algerian couscous or english breakfast.
Details and technical informations about Winery Jechtingen's Amolterer Steinhalde Grauer Burgunder Trocken.
Discover the grape variety: Blanqueiron
Blanqueiron blanc is a grape variety that originated in . It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Blanqueiron blanc is found in the vineyards of Provence and Corsica.
Last vintages of this wine
The best vintages of Amolterer Steinhalde Grauer Burgunder Trocken from Winery Jechtingen are 0, 2019
Informations about the Winery Jechtingen
The Winery Jechtingen is one of of the world's great estates. It offers 47 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: Gout (wine of)
In red wine making, the wine comes directly from the vat after devatting (see press).
