Winery Gies-DüppelCalcit Grauer Burgunder
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Calcit Grauer Burgunder from the Winery Gies-Düppel
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Calcit Grauer Burgunder of Winery Gies-Düppel in the region of Pfalz is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Calcit Grauer Burgunder of Winery Gies-Düppel in the region of Pfalz often reveals types of flavors of tree fruit.
Food and wine pairings with Calcit Grauer Burgunder
Pairings that work perfectly with Calcit Grauer Burgunder
Original food and wine pairings with Calcit Grauer Burgunder
The Calcit Grauer Burgunder of Winery Gies-Düppel matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of ham and cheese macaroni gratin, chicken colombo (west indies) or veal chop normandy style.
Details and technical informations about Winery Gies-Düppel's Calcit Grauer Burgunder.
Discover the grape variety: Cabernet-Mitos
Intensely coloured, structured reds with an almost black ink-dark robe, firm tannins and a dense palate, showing aromas of black fruits (blackberry, blackcurrant), plum, spices, violet and balsamic notes. Teinturier variety (coloured flesh) used primarily in blends to reinforce colour and structure of German reds: Württemberg, Palatinate (Pfalz) and Baden. German hybrid created in 1970 at Weinsberg (blaufränkisch × teinturier-Bouschet).
Last vintages of this wine
The best vintages of Calcit Grauer Burgunder from Winery Gies-Düppel are 2018, 2017, 2016, 2019 and 2015.
Informations about the Winery Gies-Düppel
The Winery Gies-Düppel is one of of the world's greatest estates. It offers 58 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Basic wine
Dry, still wine intended for the production of sparkling wines (champagne, crémants, etc.). The basic wines undergo a second fermentation in the bottle for the production of carbon dioxide, and therefore of bubbles.
