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 banh mi sandwich, saka-saka or capon with straw wine.
Details and technical informations about Weingut Holger Koch's Grauburgunder Steinfelsen.
Discover the grape variety: Doukkali
Lively, fruity whites for early drinking, with a pale golden hue, light palate and moderate acidity, showing aromas of citrus, white-fleshed fruits (peach) and Mediterranean notes. Profile well suited to hot, dry climates. Increasingly rare, it bears witness to Morocco's viticultural heritage and the adaptation of local grape varieties. Native Moroccan white grape, grown mainly in the Doukkala region south of Casablanca.
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: Ovoids (tanks)
Egg-shaped vats used for wine making and maturing that favour the natural suspension of the lees thanks to the vortex movements, which give the wine more fat and fruity aromas.
