Winery Freiherr von GleichensteinBaron Louis
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 Baron Louis from the Winery Freiherr von Gleichenstein
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Baron Louis of Winery Freiherr von Gleichenstein in the region of Baden is a .
Wine flavors and olphactive analysis
Food and wine pairings with Baron Louis
Pairings that work perfectly with Baron Louis
Original food and wine pairings with Baron Louis
The Baron Louis of Winery Freiherr von Gleichenstein matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of ham with leek fondue, chicken with green olives or broth for chinese fondue.
Details and technical informations about Winery Freiherr von Gleichenstein's Baron Louis.
Discover the grape variety: Putzcheere
It is believed to have originated in Hungary, in the region bordering Romania, from where it spread to Germany, Alsace and the southwest of France, particularly in the Gers and high Pyrenees departments. It is also found in the United States (California). Today, it is almost absent from French vineyards. - Synonyms: putchir, putscher, butschera (for all the synonyms of the grape varieties, click here!)
Last vintages of this wine
The best vintages of Baron Louis from Winery Freiherr von Gleichenstein are 0
Informations about the Winery Freiherr von Gleichenstein
The Winery Freiherr von Gleichenstein is one of of the world's greatest estates. It offers 64 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Cooked wine
In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.
