Winery GälweilerGrauer Burgunder St. Catharina
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 Grauer Burgunder St. Catharina from the Winery Gälweiler
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauer Burgunder St. Catharina of Winery Gälweiler in the region of Nahe is a .
Food and wine pairings with Grauer Burgunder St. Catharina
Pairings that work perfectly with Grauer Burgunder St. Catharina
Original food and wine pairings with Grauer Burgunder St. Catharina
The Grauer Burgunder St. Catharina of Winery Gälweiler matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of roast pork with mustard and honey, caramelized lamb mice or very simple queen pizza.
Details and technical informations about Winery Gälweiler's Grauer Burgunder St. Catharina.
Discover the grape variety: Corvinone
It has been cultivated for a very long time in northern Italy, but in France it is hardly known. It should not be confused with corvina, another Italian grape variety that is very present in the same region, both of which are most often associated with rondinella and molinara.
Informations about the Winery Gälweiler
The Winery Gälweiler is one of of the world's great 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: Saignée (rosé de)
Rosé wine made from a vat of black grapes after a short maceration period.
