Winery JechtingenVulkanfelsen Grauer Burgunder Trocken
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Vulkanfelsen Grauer Burgunder Trocken from the Winery Jechtingen
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vulkanfelsen Grauer Burgunder Trocken of Winery Jechtingen in the region of Baden is a powerful.
Food and wine pairings with Vulkanfelsen Grauer Burgunder Trocken
Pairings that work perfectly with Vulkanfelsen Grauer Burgunder Trocken
Original food and wine pairings with Vulkanfelsen Grauer Burgunder Trocken
The Vulkanfelsen Grauer Burgunder Trocken of Winery Jechtingen matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of cantonese rice, tripe in the style of caen or pasta with ham.
Details and technical informations about Winery Jechtingen's Vulkanfelsen Grauer Burgunder Trocken.
Discover the grape variety: Alicante Bouschet
It is a crossbreed made in 1855 by Louis and Henri Bouschet from an intraspecific crossing between Grenache noir and Petit Bouschet. The Alicante Henri Bouschet is less and less multiplied, registered however in the Official Catalogue of the varieties of vine of wine grapes list A.
Last vintages of this wine
The best vintages of Vulkanfelsen Grauer Burgunder Trocken from Winery Jechtingen are 2015, 0
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: Cuvée (champagne)
Juice harvested during the first pressing. The term "cuvée" is also used to describe the final blend of wines of a given quality. Tête de cuvée : the first juice to come out during the first pressing.
