Winery Martin WaßmerSchlossberg Grauer Burgunder GG
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 Schlossberg Grauer Burgunder GG from the Winery Martin Waßmer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Schlossberg Grauer Burgunder GG of Winery Martin Waßmer in the region of Baden is a .
Food and wine pairings with Schlossberg Grauer Burgunder GG
Pairings that work perfectly with Schlossberg Grauer Burgunder GG
Original food and wine pairings with Schlossberg Grauer Burgunder GG
The Schlossberg Grauer Burgunder GG of Winery Martin Waßmer matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of rabbit stew the old fashioned way, chicken fajitas or rooster with riesling.
Details and technical informations about Winery Martin Waßmer's Schlossberg Grauer Burgunder GG.
Discover the grape variety: Rkatziteli
Originally from Georgia, it is the main grape variety in the production of white wines, particularly in eastern Georgia. It is also found in Canada, China, the United States, New Zealand, Australia and a large number of Eastern European countries. In France, it is practically unknown, which seems surprising given its qualities.
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: Apogee
This period varies greatly depending on the type of wine and the vintage, and corresponds to the optimum quality of a wine. After the peak comes the decline.
