Winery Richard RinckMörzheimer 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 Mörzheimer Grauburgunder from the Winery Richard Rinck
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mörzheimer Grauburgunder of Winery Richard Rinck in the region of Pfalz is a .
Food and wine pairings with Mörzheimer Grauburgunder
Pairings that work perfectly with Mörzheimer Grauburgunder
Original food and wine pairings with Mörzheimer Grauburgunder
The Mörzheimer Grauburgunder of Winery Richard Rinck matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of pan-fried black pudding with apples, dal lentils with coconut milk or homemade pizza crunch.
Details and technical informations about Winery Richard Rinck's Mörzheimer Grauburgunder.
Discover the grape variety: Aurore
Interspecific cross between 788 Seibel x 29 Seibel - like 4638 white Seibel - obtained by Albert Seibel (1844-1936).
Last vintages of this wine
The best vintages of Mörzheimer Grauburgunder from Winery Richard Rinck are 2018, 0
Informations about the Winery Richard Rinck
The Winery Richard Rinck is one of of the world's greatest estates. It offers 33 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
