Winery Hahn-PahlkeMönchäcker 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 Mönchäcker Grauburgunder from the Winery Hahn-Pahlke
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mönchäcker Grauburgunder of Winery Hahn-Pahlke in the region of Pfalz is a .
Food and wine pairings with Mönchäcker Grauburgunder
Pairings that work perfectly with Mönchäcker Grauburgunder
Original food and wine pairings with Mönchäcker Grauburgunder
The Mönchäcker Grauburgunder of Winery Hahn-Pahlke matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of rabbit with prunes, chicken with courgettes and curry or filet mignon with wild mushrooms.
Details and technical informations about Winery Hahn-Pahlke's Mönchäcker Grauburgunder.
Discover the grape variety: Oberlin
Oberlin noir is a grape variety that originated in France (Alsace). 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. You can find the Oberlin noir cultivated in these vineyards: Provence & Corsica, Rhône Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Informations about the Winery Hahn-Pahlke
The Winery Hahn-Pahlke is one of of the world's great estates. It offers 52 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Casting
Preparatory phase of the wine-making process consisting in bursting the grapes in order to release the juice.
