Winery GustavshofVom Berg 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 Vom Berg Grauburgunder from the Winery Gustavshof
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vom Berg Grauburgunder of Winery Gustavshof in the region of Weinland is a .
Food and wine pairings with Vom Berg Grauburgunder
Pairings that work perfectly with Vom Berg Grauburgunder
Original food and wine pairings with Vom Berg Grauburgunder
The Vom Berg Grauburgunder of Winery Gustavshof matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of the tartiflette wrap, empanadas de carne (argentina) or baked eggs.
Details and technical informations about Winery Gustavshof's Vom Berg Grauburgunder.
Discover the grape variety: Garonnet
Garonnet noir is a grape variety that originated in France. It is a variety resulting from a cross of the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Garonnet noir can be found in the vineyards of the Rhône Valley.
Last vintages of this wine
The best vintages of Vom Berg Grauburgunder from Winery Gustavshof are 0
Informations about the Winery Gustavshof
The Winery Gustavshof is one of of the world's great estates. It offers 66 wines for sale in the of Weinland to come and discover on site or to buy online.
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: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
