Winery Weingut MeßmerGleisweiler Hölle Grauburgunder
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 Gleisweiler Hölle Grauburgunder from the Winery Weingut Meßmer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gleisweiler Hölle Grauburgunder of Winery Weingut Meßmer in the region of Pfalz is a powerful.
Food and wine pairings with Gleisweiler Hölle Grauburgunder
Pairings that work perfectly with Gleisweiler Hölle Grauburgunder
Original food and wine pairings with Gleisweiler Hölle Grauburgunder
The Gleisweiler Hölle Grauburgunder of Winery Weingut Meßmer matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of stuffed pumpkin, chicken with rice and curry cream or veal kidneys with mushrooms and port.
Details and technical informations about Winery Weingut Meßmer's Gleisweiler Hölle Grauburgunder.
Discover the grape variety: Epinou
A very old wine grape variety from the Auvergne vineyards. Today, it is practically no longer multiplied.
Last vintages of this wine
The best vintages of Gleisweiler Hölle Grauburgunder from Winery Weingut Meßmer are 2015, 0
Informations about the Winery Weingut Meßmer
The Winery Weingut Meßmer is one of of the world's great estates. It offers 75 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Fees
This wine is characterized by a pleasant nervousness and an overall sensation of freshness on the palate, reinforced by minerality, a note of bitterness, a hint of CO2, and of course an appropriate serving temperature.
