Winery Martin WaßmerLetten Grauer Burgunder GC
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Letten Grauer Burgunder GC from the Winery Martin Waßmer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Letten Grauer Burgunder GC of Winery Martin Waßmer in the region of Baden is a powerful.
Food and wine pairings with Letten Grauer Burgunder GC
Pairings that work perfectly with Letten Grauer Burgunder GC
Original food and wine pairings with Letten Grauer Burgunder GC
The Letten Grauer Burgunder GC of Winery Martin Waßmer matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of guinea fowl with cabbage, couscous without couscous maker or omelette with chanterelles, garlic and parsley.
Details and technical informations about Winery Martin Waßmer's Letten Grauer Burgunder GC.
Discover the grape variety: Colombar
Light and lively whites for early drinking, pale golden colour, fresh mouth with preserved acidity, with signature aromas of citrus (lemon, grapefruit), green apple and fresh herbal notes. Also used as a base for brandy distillation. Widely grown in South Africa for everyday dry whites and brandy production. South African synonym for Colombard, productive French white grape from Charentes.
Last vintages of this wine
The best vintages of Letten Grauer Burgunder GC from Winery Martin Waßmer are 0
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
German capital of Pinot Noir (Spätburgunder): silky, fine reds with notes of red fruits, cherry, undergrowth and sweet spices, melted tannins. Round Grauburgunder (Pinot Gris), lively Weissburgunder, supple Müller-Thurgau, mineral Riesling. Germany's 3rd region (15,000 ha) in Baden-Württemberg facing Alsace, one of the country's warmest climates, volcanic soils at the Kaiserstuhl. Cradle of modern great German reds, elegant and fine.
The word of the wine: Mouth
The mouth is the third stage of wine tasting after the eye and nose. In the mouth, the taster identifies the aromas through the retronasal route, the flavours and the texture. It is in the mouth that the overall balance of the wine is apprehended.
