Winery HöfflinLöss Lehm Spontan Grauer Burgunder
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 Löss Lehm Spontan Grauer Burgunder from the Winery Höfflin
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Löss Lehm Spontan Grauer Burgunder of Winery Höfflin in the region of Baden is a .
Food and wine pairings with Löss Lehm Spontan Grauer Burgunder
Pairings that work perfectly with Löss Lehm Spontan Grauer Burgunder
Original food and wine pairings with Löss Lehm Spontan Grauer Burgunder
The Löss Lehm Spontan Grauer Burgunder of Winery Höfflin matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of kale soup, sun wheat or wild boar stew in burgundy style.
Details and technical informations about Winery Höfflin's Löss Lehm Spontan Grauer Burgunder.
Discover the grape variety: Grassen
Grassen noir is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Grassen noir can be found grown in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Löss Lehm Spontan Grauer Burgunder from Winery Höfflin are 0
Informations about the Winery Höfflin
The Winery Höfflin is one of of the world's great estates. It offers 64 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: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
