Winery Lukas KraussZwei Hute Grauer Burgunder
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 Zwei Hute Grauer Burgunder from the Winery Lukas Krauss
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Zwei Hute Grauer Burgunder of Winery Lukas Krauss in the region of Pfalz is a .
Food and wine pairings with Zwei Hute Grauer Burgunder
Pairings that work perfectly with Zwei Hute Grauer Burgunder
Original food and wine pairings with Zwei Hute Grauer Burgunder
The Zwei Hute Grauer Burgunder of Winery Lukas Krauss matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of suckling pig leg in the oven, tripe in the style of caen or bresse chicken with yellow wine and morels.
Details and technical informations about Winery Lukas Krauss's Zwei Hute Grauer Burgunder.
Discover the grape variety: Delrho
Simple colourful and fruity reds with a light purple colour, smooth tannins, an airy palate with preserved acidity, and understated aromas of red and black fruits. Productive. Now marginal, surviving in a few heritage plots in France and preserved in varietal collections for its genetic interest. French black hybrid variety developed in the 20th century as a disease-resistant cross.
Last vintages of this wine
The best vintages of Zwei Hute Grauer Burgunder from Winery Lukas Krauss are 0, 2016
Informations about the Winery Lukas Krauss
The Winery Lukas Krauss is one of of the world's greatest 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
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Flavor
Sensation (sweet, salty, sour or bitter) produced on the tongue by a food.
