Weingut Holger KochGrauburgunder Steinfelsen
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 Steinfelsen from the Weingut Holger Koch
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauburgunder Steinfelsen of Weingut Holger Koch in the region of Baden is a .
Food and wine pairings with Grauburgunder Steinfelsen
Pairings that work perfectly with Grauburgunder Steinfelsen
Original food and wine pairings with Grauburgunder Steinfelsen
The Grauburgunder Steinfelsen of Weingut Holger Koch matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of salty crumble with courgettes, goat cheese and bacon, lamb tagine with honey and onions or delicious veal stew.
Details and technical informations about Weingut Holger Koch's Grauburgunder Steinfelsen.
Discover the grape variety: Varousset
Simple, light and fruity reds with a pale, lightly coloured ruby robe, smooth tannins, an airy palate with moderate acidity, and understated aromas of red fruits. Rustic, discreet profile. Nearly extinct, preserved in INRAE varietal collections for its heritage value; testifies to the pre-phylloxera ampelographic diversity of the South-West. Rare French black variety, formerly grown in the South-West.
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
German capital of Pinot Noir (Spätburgunder): silky, fine reds with notes of red fruits, cherry, undergrowth and sweet spices, melted tannins. Round Grauburgunder (Pinot Gris), lively Weissburgunder, supple Müller-Thurgau, mineral Riesling. Germany's 3rd region (15,000 ha) in Baden-Württemberg facing Alsace, one of the country's warmest climates, volcanic soils at the Kaiserstuhl. Cradle of modern great German reds, elegant and fine.
The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
