Winery KreiselmaierGrauburgunder Feinherb
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 Grauburgunder Feinherb from the Winery Kreiselmaier
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauburgunder Feinherb of Winery Kreiselmaier in the region of Pfalz is a .
Food and wine pairings with Grauburgunder Feinherb
Pairings that work perfectly with Grauburgunder Feinherb
Original food and wine pairings with Grauburgunder Feinherb
The Grauburgunder Feinherb of Winery Kreiselmaier matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of flamenkuche express, chicken with rice and curry cream or tagliatelle with mushrooms.
Details and technical informations about Winery Kreiselmaier's Grauburgunder Feinherb.
Discover the grape variety: Dattier de Beyrouth
Of natural origin, it was initially multiplied in the region of Cavaillon in Vaucluse. It is also present in many countries where the climate allows the grapes to ripen well. It is registered in the Official Catalogue of table grape varieties, list A1. Finally, the Beirut Date Tree has long been used as a progenitor for new varieties of table grapes, with Danuta being a good example.
Informations about the Winery Kreiselmaier
The Winery Kreiselmaier is one of of the world's greatest estates. It offers 17 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: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
