
Winery Drautz AblePinot Gris Trocken
In the mouth this white wine is a .
This wine generally goes well with pork, cured meat or mushrooms.

Taste structure of the Pinot Gris Trocken from the Winery Drautz Able
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Gris Trocken of Winery Drautz Able in the region of Württemberg is a .
Food and wine pairings with Pinot Gris Trocken
Pairings that work perfectly with Pinot Gris Trocken
Original food and wine pairings with Pinot Gris Trocken
The Pinot Gris Trocken of Winery Drautz Able matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of basque chicken with chorizo, chicken fajitas or quinoa risotto with mushrooms.
Details and technical informations about Winery Drautz Able's Pinot Gris Trocken.
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.
Last vintages of this wine
The best vintages of Pinot Gris Trocken from Winery Drautz Able are 0
Informations about the Winery Drautz Able
The Winery Drautz Able is one of of the world's great estates. It offers 59 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: Empyreumatic
Families of smells and aromas related to smoke, burnt, and more generally to roasting.














