
Winery Dr Alex SenfterRheinhessen Grauer Burgunder
In the mouth this white wine is a .
This wine generally goes well with pork, cured meat or mushrooms.

Taste structure of the Rheinhessen Grauer Burgunder from the Winery Dr Alex Senfter
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rheinhessen Grauer Burgunder of Winery Dr Alex Senfter in the region of Rheinhessen is a .
Food and wine pairings with Rheinhessen Grauer Burgunder
Pairings that work perfectly with Rheinhessen Grauer Burgunder
Original food and wine pairings with Rheinhessen Grauer Burgunder
The Rheinhessen Grauer Burgunder of Winery Dr Alex Senfter matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of andouillette and baked potato gratin, spanish paella or filet mignon with wild mushrooms.
Details and technical informations about Winery Dr Alex Senfter's Rheinhessen Grauer Burgunder.
Discover the grape variety: Pinot gris
Rich, ample whites with a golden robe, showing aromas of pear, quince, honey, smoke, ginger and spice. Made as structured dry wines (Alsace AOC), off-dry and sumptuous late-harvest sweet (vendange tardive, sélection de grains nobles). Lighter and crisper in Italy as Pinot Grigio (Veneto, Friuli). Also in Germany (Grauburgunder), Hungary (Szürkebarát) and Oregon. A grey mutation of Pinot Noir.
Informations about the Winery Dr Alex Senfter
The Winery Dr Alex Senfter is one of of the world's greatest estates. It offers 2 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
71% white region: Riesling is king (5,000 ha), dry to off-dry, ripe yellow fruit, apple, citrus and fine saline minerality. Supple, floral Müller-Thurgau for everyday, the world's largest Silvaner plantation with herbaceous, straight notes. Historic cradle of off-sweet Liebfraumilch. Some supple reds (Dornfelder, Spätburgunder).
The word of the wine: Decanting
A sommelier uses a decanter to separate the clear wine from the solid parts in a bottle.










