Winery Janson BernhardKalkfels Grauburgunder
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 Kalkfels Grauburgunder from the Winery Janson Bernhard
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kalkfels Grauburgunder of Winery Janson Bernhard in the region of Pfalz is a .
Food and wine pairings with Kalkfels Grauburgunder
Pairings that work perfectly with Kalkfels Grauburgunder
Original food and wine pairings with Kalkfels Grauburgunder
The Kalkfels Grauburgunder of Winery Janson Bernhard matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of turkey stuffed with chestnuts, mediterranean lamb necklace or tagliatelle with mushrooms.
Details and technical informations about Winery Janson Bernhard's Kalkfels Grauburgunder.
Discover the grape variety: Carcajolo
The black Carcajolo is a grape variety originating from Italy. 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 medium-sized bunches and large grapes. The Carcajolo 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 Kalkfels Grauburgunder from Winery Janson Bernhard are 0
Informations about the Winery Janson Bernhard
The Winery Janson Bernhard is one of of the world's great estates. It offers 31 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
