Winery GussekGöttersitz 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 Göttersitz Grauburgunder from the Winery Gussek
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Göttersitz Grauburgunder of Winery Gussek in the region of Saale-Unstrut is a .
Food and wine pairings with Göttersitz Grauburgunder
Pairings that work perfectly with Göttersitz Grauburgunder
Original food and wine pairings with Göttersitz Grauburgunder
The Göttersitz Grauburgunder of Winery Gussek matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of tagliatelle with carbonara, chicken in sauce or rice with chicken and shiitake mushrooms (japan).
Details and technical informations about Winery Gussek's Göttersitz Grauburgunder.
Discover the grape variety: Mourvaison
Simple, light and fruity reds with a lightly coloured clear ruby hue, soft tannins and an airy palate with moderate acidity, showing understated aromas of red fruits. Discreet, rustic Provençal profile. Almost disappeared, preserved in INRAE varietal collections for its heritage value, it testifies to the pre-phylloxera ampelographic diversity of the Provençal vineyard. Native French black variety from Provence, formerly grown in the south-east.
Informations about the Winery Gussek
The Winery Gussek is one of of the world's greatest estates. It offers 47 wines for sale in the of Saale-Unstrut to come and discover on site or to buy online.
The wine region of Saale-Unstrut
Germany's northernmost region (Saxony-Anhalt), ~650 ha. Nordic whites that are dry, lively and mineral with signature notes of green apple, citrus, white flowers, fresh herbs and a crisp finish — a direct, thirst-quenching style. Dominant Muller-Thurgau (~22%) light and floral, Weissburgunder (Pinot Blanc) round and precise, herbaceous Silvaner and taut Riesling. Early grapes suited to the harsh continental climate.
The word of the wine: Polyphenols
Substance contained essentially in the skin of the grape. The main ones are anthocyanins, which give red wines their colour and tannins.
