Winery H. F. von MelleGrauer Burgunder
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, poultry or lean fish.
Taste structure of the Grauer Burgunder from the Winery H. F. von Melle
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauer Burgunder of Winery H. F. von Melle in the region of Pays d'Oc is a .
Food and wine pairings with Grauer Burgunder
Pairings that work perfectly with Grauer Burgunder
Original food and wine pairings with Grauer Burgunder
The Grauer Burgunder of Winery H. F. von Melle matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of chicken and mushroom risotto, broccoli and blue cheese quiche without pastry or turkey escalope with cream and shallots.
Details and technical informations about Winery H. F. von Melle's Grauer Burgunder.
Discover the grape variety: Zinfandel
Generous, high-alcohol reds with a dark robe and indulgent palate, showing aromas of stewed blackberry, raspberry, black pepper, liquorice, cinnamon and cooked fruit. Also vinified as a popular sweet rosé (White Zinfandel). Star of California (Lodi, Sonoma, Dry Creek Valley, Paso Robles) with sought-after century-old vines. Identical to Italian Primitivo and Croatian Crljenak Kaštelanski by DNA analysis.
Informations about the Winery H. F. von Melle
The Winery H. F. von Melle is one of of the world's greatest estates. It offers 13 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
