Winery Feindel AnselmannTrocken Grauburgunder
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 Trocken Grauburgunder from the Winery Feindel Anselmann
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Trocken Grauburgunder of Winery Feindel Anselmann in the region of Pfalz is a .
Food and wine pairings with Trocken Grauburgunder
Pairings that work perfectly with Trocken Grauburgunder
Original food and wine pairings with Trocken Grauburgunder
The Trocken Grauburgunder of Winery Feindel Anselmann matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of country-style snow peas, fish with madras curry and coconut milk or porcini omelette.
Details and technical informations about Winery Feindel Anselmann's Trocken Grauburgunder.
Discover the grape variety: Florental
Florental noir is a grape variety that originated in . This variety is the result of a cross between the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape for eating on our tables. The Florental noir is found in the vineyards of the Rhône Valley.
Informations about the Winery Feindel Anselmann
The Winery Feindel Anselmann is one of of the world's greatest estates. It offers 15 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
