Winery Kloster LimburgGrauer Burgunder 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 Grauer Burgunder Trocken from the Winery Kloster Limburg
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauer Burgunder Trocken of Winery Kloster Limburg in the region of Pfalz is a .
Food and wine pairings with Grauer Burgunder Trocken
Pairings that work perfectly with Grauer Burgunder Trocken
Original food and wine pairings with Grauer Burgunder Trocken
The Grauer Burgunder Trocken of Winery Kloster Limburg matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of light stuffed tomatoes, algerian couscous or delicious bourguignon.
Details and technical informations about Winery Kloster Limburg's Grauer Burgunder Trocken.
Discover the grape variety: Touriga franca
Most certainly Portuguese. It is said to be the result of a cross between the mourisco de semente and the touriga nacional, which should not be confused with it. It can be found in Australia, South Africa, the United States (California), etc. and is virtually unknown in France.
Last vintages of this wine
The best vintages of Grauer Burgunder Trocken from Winery Kloster Limburg are 2017, 0
Informations about the Winery Kloster Limburg
The Winery Kloster Limburg is one of of the world's greatest estates. It offers 10 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: Stirring (champagne)
Manual operation (on a "desk") or mechanical (with a "gyropalette") which allows the deposit created by the yeasts (see tirage) to go down to the neck of the bottle for disgorging.
