Winery Schmidt Am BodenseeGrauburgunder Reserve
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 Grauburgunder Reserve from the Winery Schmidt Am Bodensee
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauburgunder Reserve of Winery Schmidt Am Bodensee in the region of Württemberg is a .
Food and wine pairings with Grauburgunder Reserve
Pairings that work perfectly with Grauburgunder Reserve
Original food and wine pairings with Grauburgunder Reserve
The Grauburgunder Reserve of Winery Schmidt Am Bodensee matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of roast pork with prunes, chakchouka or chicken parmentier.
Details and technical informations about Winery Schmidt Am Bodensee's Grauburgunder Reserve.
Discover the grape variety: Colombaud
Simple and lively dry whites with a pale golden colour, juicy palate and refreshing acidity, with understated aromas of white flowers, citrus (lemon) and herbaceous notes. Thirst-quenching profile to drink young, long used as a table and blending grape in Provence. Now almost extinct, preserved in a few heritage plots in the Var and in ampelographic collections. An indigenous French white variety from Provence.
Last vintages of this wine
The best vintages of Grauburgunder Reserve from Winery Schmidt Am Bodensee are 2018, 0
Informations about the Winery Schmidt Am Bodensee
The Winery Schmidt Am Bodensee is one of of the world's greatest estates. It offers 19 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Rare predominantly red region in Germany (nearly 70%). Supple, fruity everyday reds: light, crisp Trollinger (Schiava) with red fruits, more structured, spicy, deep Lemberger (Blaufränkisch), generous Schwarzriesling (Pinot Meunier). Riesling king of whites (>2,000 ha), lively and mineral, citrus and green apple. Germany's 4th region (11,500 ha) on the Neckar slopes around Heilbronn and Stuttgart.
The word of the wine: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
