Winery Karl PetgenAlte Reben Grauer Burgunder Auslese Trocken
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 Alte Reben Grauer Burgunder Auslese Trocken from the Winery Karl Petgen
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alte Reben Grauer Burgunder Auslese Trocken of Winery Karl Petgen in the region of Mosel is a .
Food and wine pairings with Alte Reben Grauer Burgunder Auslese Trocken
Pairings that work perfectly with Alte Reben Grauer Burgunder Auslese Trocken
Original food and wine pairings with Alte Reben Grauer Burgunder Auslese Trocken
The Alte Reben Grauer Burgunder Auslese Trocken of Winery Karl Petgen matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of kig ha farz (breton stew), mediterranean lamb necklace or sauté of veal with carrots.
Details and technical informations about Winery Karl Petgen's Alte Reben Grauer Burgunder Auslese Trocken.
Discover the grape variety: Harslevelu
Most certainly Hungarian. It is also found in Slovakia, Romania, Bulgaria, Russia, and even Australia. In Hungarian, "harslevelu" means "lime leaf".
Informations about the Winery Karl Petgen
The Winery Karl Petgen is one of of the world's great estates. It offers 36 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Mosel is the most famous of Germany's 13 official wine regions, and also the third largest in terms of production. As with many German regions, it is most aasociated with a range of wine styles made from the Riesling grape variety, but Müller-Thurgau is also widely planted. The best Mosel Riesling wines are some of the finest whites in the world. Light and low in Alcohol, they can be intensely fragrant with beguiling Floral">floral and Mineral notes, and a wonderful Balance of sweetness and Acidity.
News related to this wine
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The word of the wine: Juice
The juice of wine grapes (intended for wine making) is colourless. It is the anthocyanins contained in the grape skin that colour the juice during maceration.
