Winery Heinrich VollmerGrauburgunder 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 Grauburgunder Trocken from the Winery Heinrich Vollmer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauburgunder Trocken of Winery Heinrich Vollmer in the region of Pfalz is a powerful.
Food and wine pairings with Grauburgunder Trocken
Pairings that work perfectly with Grauburgunder Trocken
Original food and wine pairings with Grauburgunder Trocken
The Grauburgunder Trocken of Winery Heinrich Vollmer matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of traditional welsh dark beer, homemade pork curry or chicken in sauce.
Details and technical informations about Winery Heinrich Vollmer's Grauburgunder Trocken.
Discover the grape variety: Pirobella
Interspecific crossing, obtained in South Africa in the 1960s by E.P. Evans, between the 15 Pirovano (madeleine angevine X bellino) and the isabelle. It should be noted that from this cross was also born the black muska.
Last vintages of this wine
The best vintages of Grauburgunder Trocken from Winery Heinrich Vollmer are 2016, 2019, 2014, 2015 and 0.
Informations about the Winery Heinrich Vollmer
The Winery Heinrich Vollmer is one of of the world's greatest 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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
