Winery GrillmaierGruner Veltliner Kamptal Reserve Steinhaus
Red wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Gruner Veltliner Kamptal Reserve Steinhaus
Pairings that work perfectly with Gruner Veltliner Kamptal Reserve Steinhaus
Original food and wine pairings with Gruner Veltliner Kamptal Reserve Steinhaus
The Gruner Veltliner Kamptal Reserve Steinhaus of Winery Grillmaier matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of flemish carbonnade, zucchini quiche or wiener schnitzel or viennese schnitzel.
Details and technical informations about Winery Grillmaier's Gruner Veltliner Kamptal Reserve Steinhaus.
Discover the grape variety: Rondinella
Its origin is not very precise, it has been cultivated for a very long time in northern Italy, ... . It can be found in Argentina, ... in France it is almost unknown. It would have a link of relationship with the garganega, the refosco dal peduncolo rosso and the corvina.
Informations about the Winery Grillmaier
The Winery Grillmaier is one of of the world's greatest estates. It offers 8 wines for sale in the of Kamptal to come and discover on site or to buy online.
The wine region of Kamptal
The wine region of Kamptal is located in the region of Niederösterreich of Weinland of Austria. We currently count 138 estates and châteaux in the of Kamptal, producing 976 different wines in conventional, organic and biodynamic agriculture. The wines of Kamptal go well with generally quite well with dishes .
The wine region of Weinland
Weinviertel DAC – whose name translates as "wine quarter" – is an appellation in Niederösterreich (Lower Austria). It is by far the largest Districtus Austriae Controllatus wine region in Austria. It was also the first Austrian wine region to be given that title, in 2002, with a DAC Reserve designation added in 2009. The designation applies only to white wines from the Grüner Veltliner Grape variety.
The word of the wine: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
