Winery Weingut Franz HerbsterKirchhofener Batzenberg 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 Kirchhofener Batzenberg Grauburgunder from the Winery Weingut Franz Herbster
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kirchhofener Batzenberg Grauburgunder of Winery Weingut Franz Herbster in the region of Baden is a .
Food and wine pairings with Kirchhofener Batzenberg Grauburgunder
Pairings that work perfectly with Kirchhofener Batzenberg Grauburgunder
Original food and wine pairings with Kirchhofener Batzenberg Grauburgunder
The Kirchhofener Batzenberg Grauburgunder of Winery Weingut Franz Herbster matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of baked dumplings, fish with madras curry and coconut milk or sauté of veal with the moulinex cookeo.
Details and technical informations about Winery Weingut Franz Herbster's Kirchhofener Batzenberg Grauburgunder.
Discover the grape variety: Mireille
A cross between Italia and Perle de Csaba, registered in 1972 in the Official Catalogue of cultivated table grape varieties, list A1. Mireille has been very little propagated and is therefore almost unknown in France and abroad. - Synonymy: no known synonyms (for all the synonyms of the varieties, click here!).
Informations about the Winery Weingut Franz Herbster
The Winery Weingut Franz Herbster is one of of the world's greatest estates. It offers 36 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
News related to this wine
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The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
