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 cajun jumbalaya rice, chicken leg with curry in the oven or bresse chicken with yellow wine and morels.
Details and technical informations about Winery Freiherr von Gleichenstein's Baron Louis.
Discover the grape variety: Doçal
Simple, fresh whites best drunk young, with a pale golden robe, a light palate with moderate acidity, and discreet aromas of citrus, white flowers and neutral notes. A rare heritage profile. Practically disappeared from commercial cultivation, preserved in a few heritage plots and studied by Portuguese ampelography centres. Rare Portuguese white grape grown in the north of the country, in Trás-os-Montes.
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
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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
