Winery Felsengartenkellerei BesigheimFels 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 Fels Grauburgunder Trocken from the Winery Felsengartenkellerei Besigheim
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fels Grauburgunder Trocken of Winery Felsengartenkellerei Besigheim in the region of Württemberg is a .
Food and wine pairings with Fels Grauburgunder Trocken
Pairings that work perfectly with Fels Grauburgunder Trocken
Original food and wine pairings with Fels Grauburgunder Trocken
The Fels Grauburgunder Trocken of Winery Felsengartenkellerei Besigheim matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of reblochon tartiflette, couscous from the sea or buckwheat fritters with olives and mushrooms.
Details and technical informations about Winery Felsengartenkellerei Besigheim's Fels Grauburgunder Trocken.
Discover the grape variety: Madina
Crossing obtained in 1964 between the cardinal and the sultana, registered in 1989 in the Official Catalogue of table grape varieties list A1.
Last vintages of this wine
The best vintages of Fels Grauburgunder Trocken from Winery Felsengartenkellerei Besigheim are 0
Informations about the Winery Felsengartenkellerei Besigheim
The Winery Felsengartenkellerei Besigheim is one of wineries to follow in Württemberg.. It offers 91 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
