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 Weingut Franz Herbster
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kirchhofener Batzenberg Grauburgunder of 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 Weingut Franz Herbster matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of endives with ham (improved), curried coral lentils or veal chop with mushrooms.
Details and technical informations about Weingut Franz Herbster's Kirchhofener Batzenberg Grauburgunder.
Discover the grape variety: Olivette blanche
This variety is of unknown origin and is not related to the black olivette. The flowers of the Olivette blanche are physiologically female, which has led it to be cultivated very often in association with other varieties. Today, it is practically no longer multiplied, although it is registered in the Official Catalogue of vine varieties, list A1.
Informations about the Weingut Franz Herbster
The 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.
The word of the wine: Smooth
Said of a wine that has a mouthfeel reminiscent of the creamy texture of fats.
