Winery Lukas KraussGrüner Veltliner Auslese
White wine
This wine generally goes well with pork, vegetarian or lean fish.
Food and wine pairings with Grüner Veltliner Auslese
Pairings that work perfectly with Grüner Veltliner Auslese
Original food and wine pairings with Grüner Veltliner Auslese
The Grüner Veltliner Auslese of Winery Lukas Krauss matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of quiche with bacon and gruyère cheese, grilled bass with pastis and fennel or marinated shrimp sautéed asian style.
Details and technical informations about Winery Lukas Krauss's Grüner Veltliner Auslese.
Discover the grape variety: Onchette
A very old grape variety that was once grown on the left bank of the Drac Valley in the south of the Isère department - Cordéac, Saint Jean d'Hérans, Saint Baudille et Pipet, ... -. Virtually unknown in other French wine-growing regions, it is very little propagated today, although it is registered in the Official Catalogue of wine grape varieties, list A1. According to Thierry Lacombe (I.N.R.A./Montpellier), it is the result of a natural intraspecific cross between the white gouais and the chatus, as is also the serenèze of Voreppe.
Informations about the Winery Lukas Krauss
The Winery Lukas Krauss is one of of the world's great estates. It offers 22 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: Terroir
Strictly speaking, the notion of terroir corresponds to the geological characteristics of a vineyard. However, when we talk about terroir, we take into account the soil, the climate (even the microclimate), the flora, the fauna, and the human factor that characterizes the practices that make up the art of the craft.
