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 rice with sausage meat and tomatoes, oriental stuffed vegetables or rice with onions and mushrooms.
Details and technical informations about Winery Gies-Düppel's Calcit Grauer Burgunder.
Discover the grape variety: Berdomenel
Spanish, present for a long time in the vineyard of Pamiers in Ariège. Today, it is no longer multiplied and is therefore in danger of extinction.
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
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: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
