Winery Matthias GaulAsselheim Grauburgunder Trocken
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 Asselheim Grauburgunder Trocken from the Winery Matthias Gaul
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Asselheim Grauburgunder Trocken of Winery Matthias Gaul in the region of Pfalz is a .
Food and wine pairings with Asselheim Grauburgunder Trocken
Pairings that work perfectly with Asselheim Grauburgunder Trocken
Original food and wine pairings with Asselheim Grauburgunder Trocken
The Asselheim Grauburgunder Trocken of Winery Matthias Gaul matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of croque madame, lamb shoulder confit or beef stroganoff.
Details and technical informations about Winery Matthias Gaul's Asselheim Grauburgunder Trocken.
Discover the grape variety: Ravat 51
An interspecific cross obtained by Jean-François Ravat around 1930. Some people give it as parents the 6905 Seibel - or subéreux - and the pinot, to be confirmed however. It can still be found in North America and England, but is practically unknown in France.
Informations about the Winery Matthias Gaul
The Winery Matthias Gaul is one of of the world's great estates. It offers 63 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.
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The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
