Winery KnabWihlbach 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 Wihlbach Grauer Burgunder from the Winery Knab
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Wihlbach Grauer Burgunder of Winery Knab in the region of Baden is a .
Food and wine pairings with Wihlbach Grauer Burgunder
Pairings that work perfectly with Wihlbach Grauer Burgunder
Original food and wine pairings with Wihlbach Grauer Burgunder
The Wihlbach Grauer Burgunder of Winery Knab matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of sauerkraut (with tips so to do!!!), braised chicken and plantains or ham with madeira sauce.
Details and technical informations about Winery Knab's Wihlbach Grauer Burgunder.
Discover the grape variety: Amigne
A very old vine cultivated in the Swiss Valais, more precisely in Vétroz. The latest genetic analyses, to be confirmed however, show that it would be related to the petit meslier and in fact to the gouais and the savagnin. It should be noted that it is only known in its country and region of origin.
Last vintages of this wine
The best vintages of Wihlbach Grauer Burgunder from Winery Knab are 0
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: Bitter (flavor)
A flavour generally provided in wines by polyphenols and accompanied by a sensation of pungency. In small quantities, bitterness makes you salivate, gives relief to the wine and reinforces its sapidity.
