Winery KellerGrauer Burgunder Nonnenwingert
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 Nonnenwingert from the Winery Keller
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauer Burgunder Nonnenwingert of Winery Keller in the region of Rheinhessen is a .
Food and wine pairings with Grauer Burgunder Nonnenwingert
Pairings that work perfectly with Grauer Burgunder Nonnenwingert
Original food and wine pairings with Grauer Burgunder Nonnenwingert
The Grauer Burgunder Nonnenwingert of Winery Keller matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of spaghetti squash with cream and bacon, pork chops with curry and honey or tagliatelle with carbonara.
Details and technical informations about Winery Keller's Grauer Burgunder Nonnenwingert.
Discover the grape variety: Muscat fleur d'oranger
Highly aromatic whites with a pale golden hue, an ample palate with moderate acidity and intensely signature aromas of orange blossom, honey, exotic fruits (lychee, mango) and Muscat notes. Also vinified as naturally sweet wines (VDN) and richly perfumed dry Muscats. Appreciated for naturally sweet wines and dry Muscats with exotic scents, grown in southern France and Italy. Aromatic variation of Muscat Blanc, cultivated in the south of France and Italy.
Informations about the Winery Keller
The Winery Keller is one of of the world's great estates. It offers 96 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
71% white region: Riesling is king (5,000 ha), dry to off-dry, ripe yellow fruit, apple, citrus and fine saline minerality. Supple, floral Müller-Thurgau for everyday, the world's largest Silvaner plantation with herbaceous, straight notes. Historic cradle of off-sweet Liebfraumilch. Some supple reds (Dornfelder, Spätburgunder).
The word of the wine: Rancio
Odour and taste characteristic of certain wines that have undergone oxidative maturation, i.e. in contact with oxygen (vin jaune du Jura, dry rancio du Roussillon, maury, banyuls, rivesaltes, etc.).
