Winery FußerGrauburgunder vom Buntsandstein
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 Grauburgunder vom Buntsandstein from the Winery Fußer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauburgunder vom Buntsandstein of Winery Fußer in the region of Pfalz is a .
Food and wine pairings with Grauburgunder vom Buntsandstein
Pairings that work perfectly with Grauburgunder vom Buntsandstein
Original food and wine pairings with Grauburgunder vom Buntsandstein
The Grauburgunder vom Buntsandstein of Winery Fußer matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of melt-in-the-mouth pork tenderloin casserole, mutton stew with potatoes and garlic or shrimp risotto with curry.
Details and technical informations about Winery Fußer's Grauburgunder vom Buntsandstein.
Discover the grape variety: Cabernet_Dorio
Intraspecific crossing between the limberger and the dornfelder realized in 1971 by Bernard Hill of the Research Institute of Weinsberg in Germany. It can be found in Germany, Belgium and Switzerland, but is little known in France. Note that the cabernet-dorsa has the same parents.
Informations about the Winery Fußer
The Winery Fußer is one of of the world's great estates. It offers 24 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: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
