Winery HissGrauburgunder Holzfass 6 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 Grauburgunder Holzfass 6 Trocken from the Winery Hiss
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauburgunder Holzfass 6 Trocken of Winery Hiss in the region of Baden is a .
Food and wine pairings with Grauburgunder Holzfass 6 Trocken
Pairings that work perfectly with Grauburgunder Holzfass 6 Trocken
Original food and wine pairings with Grauburgunder Holzfass 6 Trocken
The Grauburgunder Holzfass 6 Trocken of Winery Hiss matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of cassoulet, samoussa 3 reunionese cheeses or potato cake with serrano ham.
Details and technical informations about Winery Hiss's Grauburgunder Holzfass 6 Trocken.
Discover the grape variety: Merzling
A cross between Seyval and FR 375-52 (Riesling x Pinot Gris or Rülander) obtained in Germany in 1960 by Johannes Zimmermann. It can be found in Denmark, Belgium, Switzerland, Lithuania, the Czech Republic, etc. In France, it is practically unknown.
Informations about the Winery Hiss
The Winery Hiss is one of of the world's great estates. It offers 56 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
