
Winery Johann RuckGrauburgunder
In the mouth this white wine is a .
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Grauburgunder from the Winery Johann Ruck
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauburgunder of Winery Johann Ruck in the region of Franken is a .
Food and wine pairings with Grauburgunder
Pairings that work perfectly with Grauburgunder
Original food and wine pairings with Grauburgunder
The Grauburgunder of Winery Johann Ruck matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of veal saltimbocca, veal tagine with preserved lemons and saffron or soft and inexpensive pasta gratin.
Details and technical informations about Winery Johann Ruck's Grauburgunder.
Discover the grape variety: Prior
Interspecific cross between Freiburg 4-61 (23-416 Joannès-Seyve x pinot noir) and Bronner made in 1987 by Norbert Becker of the Freiburg Research Institute in Germany. It has the particularity of having only one gene for resistance to mildew and powdery mildew. It can be found in Germany, but also in Switzerland, Belgium, ... and in France.
Last vintages of this wine
The best vintages of Grauburgunder from Winery Johann Ruck are 0
Informations about the Winery Johann Ruck
The Winery Johann Ruck is one of of the world's great estates. It offers 38 wines for sale in the of Franken to come and discover on site or to buy online.
The wine region of Franken
Franken, or Franconia in English, is a wine-growing region in the northwest of Germany's historic state of Bavaria. Though Bavaria may be more famous for its beer, Franken boasts a proud viticultural tradition and is one of the most unique regions in the country. There are just over 6,100 hectares (15,073 ac) of vines Planted in Franken and around 80 percent of these are white Grape varieties. Here, Riesling plays second fiddle to the often overlooked Silvaner and Müller-Thurgau.
The word of the wine: Delicate
Said of a wine that is fine and subtle in the mouth.














