Winery Gebr KosterHalbtrocken 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 Halbtrocken Grauburgunder from the Winery Gebr Koster
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Halbtrocken Grauburgunder of Winery Gebr Koster in the region of Baden is a .
Food and wine pairings with Halbtrocken Grauburgunder
Pairings that work perfectly with Halbtrocken Grauburgunder
Original food and wine pairings with Halbtrocken Grauburgunder
The Halbtrocken Grauburgunder of Winery Gebr Koster matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of cassoulet, papillotes of swordfish with curry or chicken bonne femme.
Details and technical informations about Winery Gebr Koster's Halbtrocken Grauburgunder.
Discover the grape variety: Mazuelo
Full-bodied, tannic reds with a dark ruby robe, firm tannins and a dense palate with preserved acidity, showing signature aromas of red fruits (cherry, raspberry), spice, pepper, Mediterranean garrigue and balsamic notes. Fine ageing potential, contributing structure and acidity to great Riojan reds. A traditional component of Rioja DOCa blends with Tempranillo. The Spanish synonym for Carignan, a Mediterranean variety originating in Aragon.
Informations about the Winery Gebr Koster
The Winery Gebr Koster is one of of the world's greatest estates. It offers 14 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
German capital of Pinot Noir (Spätburgunder): silky, fine reds with notes of red fruits, cherry, undergrowth and sweet spices, melted tannins. Round Grauburgunder (Pinot Gris), lively Weissburgunder, supple Müller-Thurgau, mineral Riesling. Germany's 3rd region (15,000 ha) in Baden-Württemberg facing Alsace, one of the country's warmest climates, volcanic soils at the Kaiserstuhl. Cradle of modern great German reds, elegant and fine.
The word of the wine: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
