Winery KonstanzerGrauburgunder
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Grauburgunder from the Winery Konstanzer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauburgunder of Winery Konstanzer in the region of Baden is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Grauburgunder of Winery Konstanzer in the region of Baden often reveals types of flavors of earth.
Food and wine pairings with Grauburgunder
Pairings that work perfectly with Grauburgunder
Original food and wine pairings with Grauburgunder
The Grauburgunder of Winery Konstanzer matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of cantonese rice, chicken curry (like in reunion island) or oven-baked turkey cutlets.
Details and technical informations about Winery Konstanzer's Grauburgunder.
Discover the grape variety: Petit brun
Deeply coloured and structured reds with a dark ruby colour, firm tannins and a full palate with preserved acidity, featuring signature aromas of black fruits (blackberry, blackcurrant) and southern spices (garrigue, pepper). Distinctive Aveyron identity. Now rare, preserved for its heritage value; it survives in a few Aveyron plots and belongs to the ancient South-West varieties under study. Indigenous French black variety from the South-West, grown in Aveyron.
Last vintages of this wine
The best vintages of Grauburgunder from Winery Konstanzer are 2013, 2012, 0
Informations about the Winery Konstanzer
The Winery Konstanzer is one of of the world's great estates. It offers 27 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
German capital of Pinot Noir (Spätburgunder): silky, fine reds with notes of red fruits, cherry, undergrowth and sweet spices, melted tannins. Round Grauburgunder (Pinot Gris), lively Weissburgunder, supple Müller-Thurgau, mineral Riesling. Germany's 3rd region (15,000 ha) in Baden-Württemberg facing Alsace, one of the country's warmest climates, volcanic soils at the Kaiserstuhl. Cradle of modern great German reds, elegant and fine.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
