Winery Gies-DüppelKalkmergel 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 Kalkmergel Grauburgunder from the Winery Gies-Düppel
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kalkmergel Grauburgunder of Winery Gies-Düppel in the region of Pfalz is a .
Food and wine pairings with Kalkmergel Grauburgunder
Pairings that work perfectly with Kalkmergel Grauburgunder
Original food and wine pairings with Kalkmergel Grauburgunder
The Kalkmergel Grauburgunder of Winery Gies-Düppel matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of green lentils strasbourg style, chicken colombo or pork roll in a casserole.
Details and technical informations about Winery Gies-Düppel's Kalkmergel Grauburgunder.
Discover the grape variety: Cornichon blanc
Table grape with elongated gherkin-shaped berries, thin skin and crunchy flesh with a pleasant sweet flavour. Very rarely vinified. Now marginal, it survives in a few amateur gardens and ampelographic collections. A witness to French ampelographic heritage, it is among the ancient varieties studied for their historical interest and characteristic shape. French white table grape variety, formerly grown for fresh consumption and preservation.
Informations about the Winery Gies-Düppel
The Winery Gies-Düppel is one of of the world's great 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: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
