Winery Krebs-GrodeEimsheimer Grauburgunder 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 Eimsheimer Grauburgunder Trocken from the Winery Krebs-Grode
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Eimsheimer Grauburgunder Trocken of Winery Krebs-Grode in the region of Rheinhessen is a .
Food and wine pairings with Eimsheimer Grauburgunder Trocken
Pairings that work perfectly with Eimsheimer Grauburgunder Trocken
Original food and wine pairings with Eimsheimer Grauburgunder Trocken
The Eimsheimer Grauburgunder Trocken of Winery Krebs-Grode matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of light stuffed tomatoes, shrimp risotto with curry or autumn beef bourguignon.
Details and technical informations about Winery Krebs-Grode's Eimsheimer Grauburgunder Trocken.
Discover the grape variety: Douce noire
Supple, fruity reds with an intense ruby colour, soft tannins and a generous palate, showing signature aromas of red fruits (cherry, raspberry), plum, blackberry, soft spices and floral notes (violet). A charming style to drink young. A component of Savoie and Bugey blends, celebrated in California as Charbono and in Argentina as Bonarda. Indigenous French variety of Savoie and the Aosta Valley.
Informations about the Winery Krebs-Grode
The Winery Krebs-Grode is one of of the world's great estates. It offers 66 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
71% white region: Riesling is king (5,000 ha), dry to off-dry, ripe yellow fruit, apple, citrus and fine saline minerality. Supple, floral Müller-Thurgau for everyday, the world's largest Silvaner plantation with herbaceous, straight notes. Historic cradle of off-sweet Liebfraumilch. Some supple reds (Dornfelder, Spätburgunder).
The word of the wine: Hairy
A sensual and complete wine that leaves a sensation of balance and fullness in the mouth.
