Winery IhringerIhringer winklerberg Grauer Burgunder Spätlese 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 Ihringer winklerberg Grauer Burgunder Spätlese Trocken from the Winery Ihringer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ihringer winklerberg Grauer Burgunder Spätlese Trocken of Winery Ihringer in the region of Baden is a .
Food and wine pairings with Ihringer winklerberg Grauer Burgunder Spätlese Trocken
Pairings that work perfectly with Ihringer winklerberg Grauer Burgunder Spätlese Trocken
Original food and wine pairings with Ihringer winklerberg Grauer Burgunder Spätlese Trocken
The Ihringer winklerberg Grauer Burgunder Spätlese Trocken of Winery Ihringer matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of stuffed tomatoes with thermomix, chicken fajitas or risotto with ceps (italy).
Details and technical informations about Winery Ihringer's Ihringer winklerberg Grauer Burgunder Spätlese Trocken.
Discover the grape variety: Pinotage
An intraspecific cross between pinot noir and cinsaut called hermitage, obtained in South Africa in 1925 by Professor Abraham Izak Perold. Since then, it has been propagated in Africa, New Zealand, Australia, the United States (California), Canada, Brazil, Israel, etc. In France, it is practically unknown, although it is registered in the Official Catalogue of Vine Varieties on the A1 list. - Synonymy: none to date (for all the synonyms of the varieties, click here!).
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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
