Winery Weingut JungGrauer Burgunder Pfalz
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 Grauer Burgunder Pfalz from the Winery Weingut Jung
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauer Burgunder Pfalz of Winery Weingut Jung in the region of Pfalz is a .
Food and wine pairings with Grauer Burgunder Pfalz
Pairings that work perfectly with Grauer Burgunder Pfalz
Original food and wine pairings with Grauer Burgunder Pfalz
The Grauer Burgunder Pfalz of Winery Weingut Jung matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of rougail sausage, chicken legs and changing or chicken breast vol-au-vent.
Details and technical informations about Winery Weingut Jung's Grauer Burgunder Pfalz.
Discover the grape variety: Schoenburger
This variety is the result of an intraspecific cross between Pinot Noir and Pirovano 1 (Chasselas rose x Hamburg Muscat), obtained in 1939 by Heinrich Birk at the Geinsenheim Research Station (Germany). It can be found not only in Germany but also in Great Britain, Belgium, Italy, the Czech Republic, Brazil, South Africa, Australia, the United States, Canada, etc. In France, it is almost unknown.
Informations about the Winery Weingut Jung
The Winery Weingut Jung is one of of the world's great estates. It offers 19 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.
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The word of the wine: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
