Winery Lukas KraussZwei Hute Grüner Veltliner
White wine
This wine generally goes well with pork, vegetarian or lean fish.
Wine flavors and olphactive analysis
On the nose the Zwei Hute Grüner Veltliner of Winery Lukas Krauss in the region of Pfalz often reveals types of flavors of microbio, citrus fruit.
Food and wine pairings with Zwei Hute Grüner Veltliner
Pairings that work perfectly with Zwei Hute Grüner Veltliner
Original food and wine pairings with Zwei Hute Grüner Veltliner
The Zwei Hute Grüner Veltliner of Winery Lukas Krauss matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of fricadella, chinese fondue or wok of pointed cabbage with shrimps and lemongrass bo bun style.
Details and technical informations about Winery Lukas Krauss's Zwei Hute Grüner Veltliner.
Discover the grape variety: Domina
Colourful and structured reds with a deep purple colour, firm tannins and a full palate, offering signature aromas of black cherry, plum, liquorice and spicy notes. Also used to add body to blends. Grown in Franconia and the German Palatinate for characterful dry reds. German black variety obtained in 1927 at Geilweilerhof (Portugieser × Pinot Noir), early-ripening and productive.
Last vintages of this wine
The best vintages of Zwei Hute Grüner Veltliner from Winery Lukas Krauss are 2015, 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: Anthocyanins
Phenolic compounds present in the skin of grapes that give colour to red wines during maceration.
