Winery FogtWöllsteiner Grauer Burgunder 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 Wöllsteiner Grauer Burgunder Trocken from the Winery Fogt
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Wöllsteiner Grauer Burgunder Trocken of Winery Fogt in the region of Rheinhessen is a .
Food and wine pairings with Wöllsteiner Grauer Burgunder Trocken
Pairings that work perfectly with Wöllsteiner Grauer Burgunder Trocken
Original food and wine pairings with Wöllsteiner Grauer Burgunder Trocken
The Wöllsteiner Grauer Burgunder Trocken of Winery Fogt matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of old-fashioned pork roll, chicken fajitas or rabbit and mushroom gibelotte.
Details and technical informations about Winery Fogt's Wöllsteiner Grauer Burgunder Trocken.
Discover the grape variety: Blanqueiron
Simple fresh whites with low aromatics, pale golden robe, supple palate with moderate acidity, discreet aromas of citrus and white flowers. Discreet rustic South-West profile. Nearly extinct, preserved in INRAE ampelographic collections for its heritage value, it bears witness to the pre-phylloxera ampelographic heritage of the South-West. Rare French white grape, once cultivated in the South-West.
Last vintages of this wine
The best vintages of Wöllsteiner Grauer Burgunder Trocken from Winery Fogt are 0, 2012
Informations about the Winery Fogt
The Winery Fogt is one of of the world's great estates. It offers 51 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
71% white region: Riesling is king (5,000 ha), dry to off-dry, ripe yellow fruit, apple, citrus and fine saline minerality. Supple, floral Müller-Thurgau for everyday, the world's largest Silvaner plantation with herbaceous, straight notes. Historic cradle of off-sweet Liebfraumilch. Some supple reds (Dornfelder, Spätburgunder).
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
