Winery KnabEndinger Engelsberg Grauer Burgunder ***
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 Endinger Engelsberg Grauer Burgunder *** from the Winery Knab
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Endinger Engelsberg Grauer Burgunder *** of Winery Knab in the region of Baden is a .
Food and wine pairings with Endinger Engelsberg Grauer Burgunder ***
Pairings that work perfectly with Endinger Engelsberg Grauer Burgunder ***
Original food and wine pairings with Endinger Engelsberg Grauer Burgunder ***
The Endinger Engelsberg Grauer Burgunder *** of Winery Knab matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of sauté of veal with olives (corsica), caramel pork or mushroom, carrot and onion pan.
Details and technical informations about Winery Knab's Endinger Engelsberg Grauer Burgunder ***.
Discover the grape variety: Sercial
Portuguese, an ancient grape variety cultivated in particular in the Minho region and on the island of Madeira. It should not be confused with the cerceal branco and cerceal du Dâo, which are also related to the ramisco, trincadeira from Alentejo, alvarelhâo from Douro, etc. The Sercial can be found in Portugal, Spain, Italy, Bulgaria, Ukraine, Crimea, Russia, Argentina, South Africa, ... little known in France.
Informations about the Winery Knab
The Winery Knab is one of of the world's great estates. It offers 48 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
