Weingut Holger KochGrauburgunder Eichbuck
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 Eichbuck from the Weingut Holger Koch
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauburgunder Eichbuck of Weingut Holger Koch in the region of Baden is a .
Food and wine pairings with Grauburgunder Eichbuck
Pairings that work perfectly with Grauburgunder Eichbuck
Original food and wine pairings with Grauburgunder Eichbuck
The Grauburgunder Eichbuck of Weingut Holger Koch matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of pork chops with curry and honey, chicken with green olives or bulgogi.
Details and technical informations about Weingut Holger Koch's Grauburgunder Eichbuck.
Discover the grape variety: Vidiano
A very old grape variety grown in Greece, mostly at high altitudes, it is believed to have originated on the island of Crete. It can also be found in the United States, but is practically unknown in France. According to A.D.N. analyses, it is related to Thrapsthiri and Vilana.
Last vintages of this wine
The best vintages of Grauburgunder Eichbuck from Weingut Holger Koch are 2016, 2017, 0
Informations about the Weingut Holger Koch
The Weingut Holger Koch is one of of the world's great estates. It offers 46 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: Effervescent
Any wine loaded with CO2 (carbon dioxide), which is revealed in the form of bubbles, reinforcing the freshness effect in the mouth. This gas production is the result of what is called the second fermentation in the bottle. It occurs in champagnes and sparkling wines such as crémants.
