Winery Heinrich GiesGrauer Burgunder Trocken
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Grauer Burgunder Trocken from the Winery Heinrich Gies
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauer Burgunder Trocken of Winery Heinrich Gies in the region of Pfalz is a powerful.
Food and wine pairings with Grauer Burgunder Trocken
Pairings that work perfectly with Grauer Burgunder Trocken
Original food and wine pairings with Grauer Burgunder Trocken
The Grauer Burgunder Trocken of Winery Heinrich Gies matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of ham croquette with purée, veal tagine with preserved lemons and saffron or truffle brouillade.
Details and technical informations about Winery Heinrich Gies's Grauer Burgunder Trocken.
Discover the grape variety: Albarino
It is a Spanish variety, in Galicia to be precise, with its cradle in the Rias Baixas area, around Pontevedra and up to Orense. It would be a close relative of the Loureiro. Widely cultivated in Portugal, ... in France, it is registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Grauer Burgunder Trocken from Winery Heinrich Gies are 0
Informations about the Winery Heinrich Gies
The Winery Heinrich Gies is one of of the world's greatest estates. It offers 12 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: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
