Winery HinterbichlerLöss Grauburgunder
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 Löss Grauburgunder from the Winery Hinterbichler
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Löss Grauburgunder of Winery Hinterbichler in the region of Pfalz is a powerful.
Food and wine pairings with Löss Grauburgunder
Pairings that work perfectly with Löss Grauburgunder
Original food and wine pairings with Löss Grauburgunder
The Löss Grauburgunder of Winery Hinterbichler matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of caramelized pork ribs, butter chicken or chicken makkhani (india) or beef with dark beer.
Details and technical informations about Winery Hinterbichler's Löss Grauburgunder.
Discover the grape variety: Brayades
Most certainly from the Rhone Valley, it was practically only found in the Ardèche. Today, it has almost disappeared and the photographs below may be the last ones as the strain we found has since been pulled out. - Synonymy: exbrayat, to be used in the masculine form (for all the synonyms of the grape varieties, click here!).
Informations about the Winery Hinterbichler
The Winery Hinterbichler is one of of the world's great estates. It offers 20 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: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
