Winery KesselringGrauburgunder Signature
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 Grauburgunder Signature from the Winery Kesselring
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauburgunder Signature of Winery Kesselring in the region of Pfalz is a .
Food and wine pairings with Grauburgunder Signature
Pairings that work perfectly with Grauburgunder Signature
Original food and wine pairings with Grauburgunder Signature
The Grauburgunder Signature of Winery Kesselring matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of tartiflette, cambodian amok or beef with dark beer.
Details and technical informations about Winery Kesselring's Grauburgunder Signature.
Discover the grape variety: Agiorgitiko
It is very old in Greece, most certainly originating from the Aegean islands of Santorini(i) to be precise, where it is still the second black variety cultivated today. It is found in Canada (Quebec), in France it is practically unknown, although it is registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Grauburgunder Signature from Winery Kesselring are 2016, 2018, 0, 2017
Informations about the Winery Kesselring
The Winery Kesselring is one of of the world's greatest estates. It offers 80 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Oenology
The science of the oenologist, which is essentially concerned with the elaboration and maturation of wines.
