Winery IhringerPremium Grauer Burgunder 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 Premium Grauer Burgunder Trocken from the Winery Ihringer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Premium Grauer Burgunder Trocken of Winery Ihringer in the region of Baden is a .
Food and wine pairings with Premium Grauer Burgunder Trocken
Pairings that work perfectly with Premium Grauer Burgunder Trocken
Original food and wine pairings with Premium Grauer Burgunder Trocken
The Premium Grauer Burgunder Trocken of Winery Ihringer matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of ham and cheese macaroni gratin, caramel pork or home-made coq au vin.
Details and technical informations about Winery Ihringer's Premium Grauer Burgunder Trocken.
Discover the grape variety: Brun fourca
Brun Fourca 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. This variety of grape is characterized by small bunches and very large grapes. The Brun Fourca noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Premium Grauer Burgunder Trocken from Winery Ihringer are 0
Informations about the Winery Ihringer
The Winery Ihringer is one of of the world's great estates. It offers 86 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
