Winery Eimerman DomtalhofGrauburgunder Trocken
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Grauburgunder Trocken from the Winery Eimerman Domtalhof
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauburgunder Trocken of Winery Eimerman Domtalhof in the region of Rheinhessen is a powerful.
Wine flavors and olphactive analysis
Food and wine pairings with Grauburgunder Trocken
Pairings that work perfectly with Grauburgunder Trocken
Original food and wine pairings with Grauburgunder Trocken
The Grauburgunder Trocken of Winery Eimerman Domtalhof matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of ham and cheese cake, carry camaron (gambas) from reunion or rabbit and mushroom gibelotte.
Details and technical informations about Winery Eimerman Domtalhof's Grauburgunder Trocken.
Discover the grape variety: Cacaboué
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Last vintages of this wine
The best vintages of Grauburgunder Trocken from Winery Eimerman Domtalhof are 0
Informations about the Winery Eimerman Domtalhof
The Winery Eimerman Domtalhof is one of of the world's greatest estates. It offers 19 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
Rheinhessen is Germany's largest region for producing the quality wines of the Qualitätswein bestimmter Anbaugebiete (QbA) and Prädikatswein designations, with roughly 26,500 hectares (65,000 acres) of Vineyard">Vineyards as of 2014. Many of its most significant viticultural areas are favorably influenced by the Rhine river, which runs aLong its North and eastern borders. The Rhine, along with the Nahe river to the west and the Haardt mountains to its South, form a natural border. Rheinhessen covers an area south of Rheingau, north of Pfalz and east of Nahe, and is located within the Rhineland-Palatinate federal state.
The word of the wine: Free-run wine
The free-run wine is the wine that flows out of the vat by gravity at the time of running off. The marc soaked in wine is then pressed to extract a rich and tannic wine. Free-run wine and press wine are then aged separately and eventually blended by the winemaker in proportions defined according to the type of wine being made.
