Winery Heinrich Vollmer50 HL Grauburgunder -E-
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 50 HL Grauburgunder -E- from the Winery Heinrich Vollmer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 50 HL Grauburgunder -E- of Winery Heinrich Vollmer in the region of Pfalz is a .
Food and wine pairings with 50 HL Grauburgunder -E-
Pairings that work perfectly with 50 HL Grauburgunder -E-
Original food and wine pairings with 50 HL Grauburgunder -E-
The 50 HL Grauburgunder -E- of Winery Heinrich Vollmer matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of pigeon with bacon and mushrooms, fricassee of lambis or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Heinrich Vollmer's 50 HL Grauburgunder -E-.
Discover the grape variety: Kadarka
Some say that it originated in Hungary, while others say it came from Turkey via Bulgaria. Known in Austria and more generally in Eastern Europe (Albania, Croatia, Moldavia, Slovakia, Romania, Serbia, etc.), it is registered in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of 50 HL Grauburgunder -E- from Winery Heinrich Vollmer are 0
Informations about the Winery Heinrich Vollmer
The Winery Heinrich Vollmer is one of of the world's great estates. It offers 70 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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
