Winery Herxheim am BergGrauburgunder Feinherb
In the mouth this white wine is a .
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Grauburgunder Feinherb from the Winery Herxheim am Berg
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauburgunder Feinherb of Winery Herxheim am Berg in the region of Pfalz is a .
Food and wine pairings with Grauburgunder Feinherb
Pairings that work perfectly with Grauburgunder Feinherb
Original food and wine pairings with Grauburgunder Feinherb
The Grauburgunder Feinherb of Winery Herxheim am Berg matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of stuffed tomatoes with thermomix, home-made white pudding or veal paupiettes with cider.
Details and technical informations about Winery Herxheim am Berg's Grauburgunder Feinherb.
Discover the grape variety: Helfensteiner
Intraspecific crossing obtained in Germany in 1931 by August Karl Herold (1902-1973) between early pinot noir and frankenthal. This variety can still be found in Germany, the United Kingdom, etc. In France, it is practically unknown.
Informations about the Winery Herxheim am Berg
The Winery Herxheim am Berg is one of of the world's great estates. It offers 99 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.
News related to this wine
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An overview of the Rully appellation
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The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.