Winery KapellenhofGrauer Burgunder Barrique
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 Grauer Burgunder Barrique from the Winery Kapellenhof
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauer Burgunder Barrique of Winery Kapellenhof in the region of Pfalz is a .
Food and wine pairings with Grauer Burgunder Barrique
Pairings that work perfectly with Grauer Burgunder Barrique
Original food and wine pairings with Grauer Burgunder Barrique
The Grauer Burgunder Barrique of Winery Kapellenhof matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of endive frichti, currywurst or blanquette of monkfish with small vegetables.
Details and technical informations about Winery Kapellenhof's Grauer Burgunder Barrique.
Discover the grape variety: Carcajolo
Carcajolo blanc is a grape variety that originated in France (Corsica). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches, and grapes of medium to large size. The white Carcajolo can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Winery Kapellenhof
The Winery Kapellenhof is one of of the world's greatest estates. It offers 17 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
