Winery Katharinenhof Bechtel-FreyPinot Grigio Spätlese
White wine
This wine generally goes well with poultry, veal or shellfish.
Food and wine pairings with Pinot Grigio Spätlese
Pairings that work perfectly with Pinot Grigio Spätlese
Original food and wine pairings with Pinot Grigio Spätlese
The Pinot Grigio Spätlese of Winery Katharinenhof Bechtel-Frey matches generally quite well with dishes of veal, shellfish or poultry such as recipes of escalope cordon bleu, brochette of scallops and prawns or stuffed artichoke.
Details and technical informations about Winery Katharinenhof Bechtel-Frey's Pinot Grigio Spätlese.
Discover the grape variety: Kerner
Intraspecific crossing between frankenthal and riesling obtained in Germany in 1929 by August Karl Herold (1902/1973). In 1951 and by crossing it with the sylvaner, we obtained the juwel. It should be noted that there is a mutation of Kerner, discovered in 1974 and bearing the name of kernling, with grapes of pink-grey to red-grey colour at full maturity. Kerner can be found in Germany, Belgium, Slovenia, Austria, Switzerland, Italy, South Africa, Australia, the United States, Canada, Japan... practically unknown in France except in a few Moselle vineyards.
Last vintages of this wine
The best vintages of Pinot Grigio Spätlese from Winery Katharinenhof Bechtel-Frey are 0
Informations about the Winery Katharinenhof Bechtel-Frey
The Winery Katharinenhof Bechtel-Frey is one of of the world's great estates. It offers 29 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Polyphenols
Substance contained essentially in the skin of the grape. The main ones are anthocyanins, which give red wines their colour and tannins.
