Winery Laurent BannwarthRed Bild
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 Red Bild from the Winery Laurent Bannwarth
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Red Bild of Winery Laurent Bannwarth in the region of Alsace is a .
Food and wine pairings with Red Bild
Pairings that work perfectly with Red Bild
Original food and wine pairings with Red Bild
The Red Bild of Winery Laurent Bannwarth matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of suckling pig leg in the oven, express chicken skewers with spices or beef with dark beer.
Details and technical informations about Winery Laurent Bannwarth's Red Bild.
Discover the grape variety: Pinot gris
Rich, ample whites with a golden robe, showing aromas of pear, quince, honey, smoke, ginger and spice. Made as structured dry wines (Alsace AOC), off-dry and sumptuous late-harvest sweet (vendange tardive, sélection de grains nobles). Lighter and crisper in Italy as Pinot Grigio (Veneto, Friuli). Also in Germany (Grauburgunder), Hungary (Szürkebarát) and Oregon. A grey mutation of Pinot Noir.
Last vintages of this wine
The best vintages of Red Bild from Winery Laurent Bannwarth are 2015
Informations about the Winery Laurent Bannwarth
The Winery Laurent Bannwarth is one of of the world's great estates. It offers 50 wines for sale in the of Alsace to come and discover on site or to buy online.
The wine region of Alsace
Capital of great French aromatic whites, most often dry and single-varietal. Straight, mineral Riesling (lemon, gunflint), opulent, exuberant Gewurztraminer (lychee, rose, spices), round, smoky Pinot Gris, floral, crisp Muscat, supple Pinot Blanc. Fine, fruity Crémants d'Alsace, exceptional sweet Vendanges Tardives and Sélection de Grains Nobles. 15,500 ha at the foot of the Vosges on varied soils, 51 Grands Crus since 1975.
The word of the wine: Concentrator
A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.
