Winery Freiherr von GleichensteinVom Vulkan Grauer Burgunder
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 Vom Vulkan Grauer Burgunder from the Winery Freiherr von Gleichenstein
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vom Vulkan Grauer Burgunder of Winery Freiherr von Gleichenstein in the region of Baden is a .
Food and wine pairings with Vom Vulkan Grauer Burgunder
Pairings that work perfectly with Vom Vulkan Grauer Burgunder
Original food and wine pairings with Vom Vulkan Grauer Burgunder
The Vom Vulkan Grauer Burgunder of Winery Freiherr von Gleichenstein matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of nanie's diced ham quiche, coral lentil salad or veal roast, country style.
Details and technical informations about Winery Freiherr von Gleichenstein's Vom Vulkan Grauer Burgunder.
Discover the grape variety: Agiorgitiko
It is very old in Greece, most certainly originating from the Aegean islands of Santorini(i) to be precise, where it is still the second black variety cultivated today. It is found in Canada (Quebec), in France it is practically unknown, although it is registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Vom Vulkan Grauer Burgunder from Winery Freiherr von Gleichenstein are 2018, 2017, 0, 2015 and 2016.
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: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
