Winery Hans-RebholzBohlinger Grauburgunder Trocken
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 Bohlinger Grauburgunder Trocken from the Winery Hans-Rebholz
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bohlinger Grauburgunder Trocken of Winery Hans-Rebholz in the region of Baden is a .
Food and wine pairings with Bohlinger Grauburgunder Trocken
Pairings that work perfectly with Bohlinger Grauburgunder Trocken
Original food and wine pairings with Bohlinger Grauburgunder Trocken
The Bohlinger Grauburgunder Trocken of Winery Hans-Rebholz matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of quiche with mixed vegetables, garantita or karantita (algerian recipe) or risotto with mushrooms and bacon.
Details and technical informations about Winery Hans-Rebholz's Bohlinger Grauburgunder Trocken.
Discover the grape variety: Floreal
A wine grape variety of the INRA-Resdur1 series with polygenic resistance (two genes for mildew and powdery mildew have been identified), resulting from an interspecific cross between Villaris and Mtp 3159-2-12 (for the latter, one of its parents is Vitis rotundifolia, which is resistant to Pierce's disease, mildew, grey rot, etc.). Little multiplied, it is registered in the Official Catalogue of wine grape varieties list A1.
Informations about the Winery Hans-Rebholz
The Winery Hans-Rebholz is one of of the world's greatest estates. It offers 16 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.
News related to this wine
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The word of the wine: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
