Winery Herrenberg-HonigsäckelGrauer Burgunder 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 Grauer Burgunder Trocken from the Winery Herrenberg-Honigsäckel
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauer Burgunder Trocken of Winery Herrenberg-Honigsäckel in the region of Pfalz is a .
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 Herrenberg-Honigsäckel matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of broccoli gratin, original francesinha (portugal) or gourmet gizzard salad.
Details and technical informations about Winery Herrenberg-Honigsäckel's Grauer Burgunder Trocken.
Discover the grape variety: Gros Verdot
Girondine most certainly like the Petit Verdot. It is almost no longer present in the vineyard, no longer multiplied and therefore very clearly on the way to extinction.
Last vintages of this wine
The best vintages of Grauer Burgunder Trocken from Winery Herrenberg-Honigsäckel are 2017, 2012, 0, 2013 and 2015.
Informations about the Winery Herrenberg-Honigsäckel
The Winery Herrenberg-Honigsäckel is one of of the world's greatest estates. It offers 90 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: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
