Winery Jacob ZimmermannPinot Grigio 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 Pinot Grigio Trocken from the Winery Jacob Zimmermann
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Grigio Trocken of Winery Jacob Zimmermann in the region of Rheinhessen is a .
Food and wine pairings with Pinot Grigio Trocken
Pairings that work perfectly with Pinot Grigio Trocken
Original food and wine pairings with Pinot Grigio Trocken
The Pinot Grigio Trocken of Winery Jacob Zimmermann matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of croque madame, carrot soup with curry and coconut milk or whole duck casserole with white wine.
Details and technical informations about Winery Jacob Zimmermann's Pinot Grigio Trocken.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Pinot Grigio Trocken from Winery Jacob Zimmermann are 0, 2019
Informations about the Winery Jacob Zimmermann
The Winery Jacob Zimmermann is one of of the world's greatest estates. It offers 7 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
71% white region: Riesling is king (5,000 ha), dry to off-dry, ripe yellow fruit, apple, citrus and fine saline minerality. Supple, floral Müller-Thurgau for everyday, the world's largest Silvaner plantation with herbaceous, straight notes. Historic cradle of off-sweet Liebfraumilch. Some supple reds (Dornfelder, Spätburgunder).
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
