Winery ArnoldHerrenpfad Grauburgunder
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 Herrenpfad Grauburgunder from the Winery Arnold
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Herrenpfad Grauburgunder of Winery Arnold in the region of Pfalz is a .
Food and wine pairings with Herrenpfad Grauburgunder
Pairings that work perfectly with Herrenpfad Grauburgunder
Original food and wine pairings with Herrenpfad Grauburgunder
The Herrenpfad Grauburgunder of Winery Arnold matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of pasta carbonara almost like the real thing, scallops with cream or turkey stir-fry with curry.
Details and technical informations about Winery Arnold's Herrenpfad Grauburgunder.
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.
Informations about the Winery Arnold
The Winery Arnold is one of of the world's greatest 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.
News related to this wine
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The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
