Winery Karl HaidleStettener Häder 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 Stettener Häder Grauburgunder from the Winery Karl Haidle
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Stettener Häder Grauburgunder of Winery Karl Haidle in the region of Württemberg is a .
Food and wine pairings with Stettener Häder Grauburgunder
Pairings that work perfectly with Stettener Häder Grauburgunder
Original food and wine pairings with Stettener Häder Grauburgunder
The Stettener Häder Grauburgunder of Winery Karl Haidle matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of potjevleesch, veal axoa (basque country) or pork blanquette.
Details and technical informations about Winery Karl Haidle's Stettener Häder Grauburgunder.
Discover the grape variety: Rondo
An interspecific cross between Zarya Severa (Sayanets Malengra x Amurensis) - a Russian variety - and Saint Laurent, obtained in 1964 by Vilem Kraus (Czech Republic) and then tested at the Geisenheim Research Institute (Germany). It can be found in Germany, Denmark, the Netherlands, Belgium, England, Ireland and Switzerland, but is virtually unknown in France.
Informations about the Winery Karl Haidle
The Winery Karl Haidle is one of of the world's great estates. It offers 72 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.
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The word of the wine: Discharge
In the traditional method, elimination of the yeast deposit formed during the second fermentation in the bottle.
