Winery GälweilerGrauer Burgunder
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Grauer Burgunder from the Winery Gälweiler
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauer Burgunder of Winery Gälweiler in the region of Nahe is a powerful.
Food and wine pairings with Grauer Burgunder
Pairings that work perfectly with Grauer Burgunder
Original food and wine pairings with Grauer Burgunder
The Grauer Burgunder of Winery Gälweiler matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of ham with leek fondue, cambodian amok or rabbit legs with mushrooms.
Details and technical informations about Winery Gälweiler's Grauer Burgunder.
Discover the grape variety: Riminèse
Riminèse blanc is a grape variety that originated in France (Corsica). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. The white Riminèse can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Grauer Burgunder from Winery Gälweiler are 2019, 2018, 0
Informations about the Winery Gälweiler
The Winery Gälweiler is one of of the world's greatest estates. It offers 44 wines for sale in the of Nahe to come and discover on site or to buy online.
The wine region of Nahe
Nahe is one of the smaller German wine regions, named after the Nahe river which joins the Rhein at Rheinhessen/bingen">Bingen. The viticultural carea here is characterised by dramatic topography with steep slopes and craggy outcrops of metamorphic rock. Like most of the regions on or near the Rhine, its most prestigious wines are made from Riesling. There are around 4,000 hectares (10,000 acres) of Vineyards, spread across seven Grosslagen (wine districts) and over 300 Einzellagen (individual vineyard sites).
The word of the wine: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
