Winery Martin WaßmerGrauer Burgunder Spätlese Trocken
Sweet wine
This wine generally goes well with pork, cured meat or mushrooms.
Food and wine pairings with Grauer Burgunder Spätlese Trocken
Pairings that work perfectly with Grauer Burgunder Spätlese Trocken
Original food and wine pairings with Grauer Burgunder Spätlese Trocken
The Grauer Burgunder Spätlese Trocken of Winery Martin Waßmer matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of chicken bonne femme, shrimp marinade or rabbit stew the old fashioned way.
Details and technical informations about Winery Martin Waßmer's Grauer Burgunder Spätlese Trocken.
Discover the grape variety: Scarlotta seedless
Intraspecific cross between sun world.seedling 89345-090-144 and sun world seedling 89361-091-364 obtained in California (USA) by Cain David Wayne from Sun World International Inc. Not known in France, we can meet it in England, in Spain, in Chile, ... . It should be of interest to amateur gardeners.
Last vintages of this wine
The best vintages of Grauer Burgunder Spätlese Trocken from Winery Martin Waßmer are 2014, 0, 2013
Informations about the Winery Martin Waßmer
The Winery Martin Waßmer is one of of the world's great estates. It offers 53 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
