Winery Karl Diwald Grüner Veltliner Classic
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Grüner Veltliner Classic from the Winery Karl Diwald
Light
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Bold
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Dry
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Sweet
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Soft
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Acidic
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In the mouth the Grüner Veltliner Classic of Winery Karl Diwald in the region of Weinland is a with a nice freshness.
Food and wine pairings with Grüner Veltliner Classic
Pairings that work perfectly with Grüner Veltliner Classic
Original food and wine pairings with Grüner Veltliner Classic
The Grüner Veltliner Classic of Winery Karl Diwald matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of endives with ham (improved), quiche lorraine or leek, goat cheese and bacon quiche.
Details and technical informations about Winery Karl Diwald's Grüner Veltliner Classic.
Discover the grape variety: Alphonse Lavallée
Alphonse Lavallée noir is a grape variety that originated in France. It produces a variety of grape used for wine making. However, it can also be found eating on our tables! This variety of grape is characterized by large bunches and large grapes. Alphonse Lavallée noir can be found in several vineyards: South-West, Cognac, Bordeaux, Rhône valley, Languedoc & Roussillon, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Grüner Veltliner Classic from Winery Karl Diwald are 2014
Informations about the Winery Karl Diwald
The Winery Karl Diwald is one of of the world's greatest estates. It offers 10 wines for sale in the of Wagram to come and discover on site or to buy online.
The wine region of Wagram
The wine region of Wagram is located in the region of Niederösterreich of Weinland of Austria. We currently count 93 estates and châteaux in the of Wagram, producing 680 different wines in conventional, organic and biodynamic agriculture. The wines of Wagram go well with generally quite well with dishes .
The wine region of Weinland
Austria/weinland/niederosterreich/weinviertel">Weinviertel DAC – whose name translates as "wine quarter" – is an appellation in Niederösterreich (Lower Austria). It is by far the largest Districtus Austriae Controllatus wine region in Austria. It was also the first Austrian wine region to be given that title, in 2002, with a DAC Reserve designation added in 2009. The designation applies only to white wines from the Grüner Veltliner Grape variety.
News related to this wine
Austria’s Wagram region granted DAC status
With the signing off by the Austrian minister of agriculture, sustainability and tourism, Elisabeth Köstinger, Wagram becomes Austria’s seventeenth DAC (Districtus Austriae Controllatus), following Wachau and Ruster Ausbruch in 2020, and Carnutum in October 2019. ‘This was not an easy nut for the winemakers of the Wagram region to crack,’ said Chris Yorke, CEO of the Austrian wine marketing board, Austrian Wine, ‘but after comprehensive discussions and much thought, the Wagram ...
The power of music: How Brahms might make your wine taste better
There’s a reason why heavily-applied perfume ranks highly on most wine lovers’ list of pet peeves. It overpowers your senses, conceals aromas and distorts your perception of a wine. In professional tastings and wine exams the wearing of perfume is banned, if not thoroughly frowned upon. You just don’t do it. What then, if we applied the same logic to music, controlling the sounds we hear, or don’t hear, while tasting wine? There’s no doubt that a chaotic environment can clog your synapses, makin ...
Alsace Riesling must be ‘dry’, says wine body proposal
Starting with the 2021 vintage, non-late harvest Alsace Riesling must be ‘dry’, as defined by EU regulations, according to a proposed decree agreed by a two-thirds majority of the Alsace Winegrowers’ Association (AVA). Winemakers backed the plan at a vote in Colmar last week, although it requires approval from France’s appellation body, INAO. The move comes in addition to the introduction of a standardised way of communicating sweetness levels on Alsace AOC still wines. As per EU rul ...
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.