Winery Emrich MontignyKreuznacher Grauburgunder Trocken
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 Kreuznacher Grauburgunder Trocken from the Winery Emrich Montigny
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kreuznacher Grauburgunder Trocken of Winery Emrich Montigny in the region of Nahe is a .
Food and wine pairings with Kreuznacher Grauburgunder Trocken
Pairings that work perfectly with Kreuznacher Grauburgunder Trocken
Original food and wine pairings with Kreuznacher Grauburgunder Trocken
The Kreuznacher Grauburgunder Trocken of Winery Emrich Montigny matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of pizza calzone with ham and mushrooms, imene's tunisian ojja or chicken, mushroom and bacon pie.
Details and technical informations about Winery Emrich Montigny's Kreuznacher Grauburgunder Trocken.
Discover the grape variety: Verdelet
Interspecific crossing between 5455 Seibel and 4938 Seibel (see graph of parentage by clicking here!) obtained by Albert Seibel (1844-1936). This direct-producing hybrid has been very little cultivated in France, in the United States white wines were produced.
Last vintages of this wine
The best vintages of Kreuznacher Grauburgunder Trocken from Winery Emrich Montigny are 0
Informations about the Winery Emrich Montigny
The Winery Emrich Montigny is one of of the world's greatest estates. It offers 19 wines for sale in the of Nahe to come and discover on site or to buy online.
The wine region of Nahe
Nahe is one of the smaller German wine regions, named after the Nahe river which joins the Rhein at Rheinhessen/bingen">Bingen. The viticultural carea here is characterised by dramatic topography with steep slopes and craggy outcrops of metamorphic rock. Like most of the regions on or near the Rhine, its most prestigious wines are made from Riesling. There are around 4,000 hectares (10,000 acres) of Vineyards, spread across seven Grosslagen (wine districts) and over 300 Einzellagen (individual vineyard sites).
The word of the wine: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
