Winery Lonartz ThielmannGrauburgunder Trocken
In the mouth this white wine is a .
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Grauburgunder Trocken from the Winery Lonartz Thielmann
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauburgunder Trocken of Winery Lonartz Thielmann in the region of Mosel is a .
Food and wine pairings with Grauburgunder Trocken
Pairings that work perfectly with Grauburgunder Trocken
Original food and wine pairings with Grauburgunder Trocken
The Grauburgunder Trocken of Winery Lonartz Thielmann matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of beef stew, navarin of lamb or whole duck casserole with white wine.
Details and technical informations about Winery Lonartz Thielmann's Grauburgunder Trocken.
Discover the grape variety: Marquette
Direct producer hybrid, interspecific cross between MN 1094 and Ravat noir obtained in 1989 by Peter Hemstad and James Luby at the University of Minnesota Research Center (United States). Note that it is the cousin of the black frontenac and the grandson of the pinot noir. It can be found in North America, Canada, ... in France it is almost unknown.
Informations about the Winery Lonartz Thielmann
The Winery Lonartz Thielmann is one of of the world's greatest estates. It offers 26 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Mosel is the most famous of Germany's 13 official wine regions, and also the third largest in terms of production. As with many German regions, it is most aasociated with a range of wine styles made from the Riesling grape variety, but Müller-Thurgau is also widely planted. The best Mosel Riesling wines are some of the finest whites in the world. Light and low in Alcohol, they can be intensely fragrant with beguiling Floral">floral and Mineral notes, and a wonderful Balance of sweetness and Acidity.
News related to this wine
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The word of the wine: Roast
Specific character given by noble rot to sweet wines, which results in a candied taste and aroma.