
Winery MeierVom Kalk Grauburgunder Trocken
In the mouth this white wine is a .
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Vom Kalk Grauburgunder Trocken from the Winery Meier
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vom Kalk Grauburgunder Trocken of Winery Meier in the region of Pfalz is a .
Food and wine pairings with Vom Kalk Grauburgunder Trocken
Pairings that work perfectly with Vom Kalk Grauburgunder Trocken
Original food and wine pairings with Vom Kalk Grauburgunder Trocken
The Vom Kalk Grauburgunder Trocken of Winery Meier matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of quick brioche sausage, coral lentil salad or shrimp risotto with curry.
Details and technical informations about Winery Meier's Vom Kalk Grauburgunder Trocken.
Discover the grape variety: Saint Pépin
Direct producer hybrid resulting from an interspecific cross between 114 E.S. (78 Minnesota x rosette or 1000 Seibel) and white seyval or 5-276 Seyve-Villard) obtained in 1971 in Osceala (United States Wisconsin) by Elmer Swenson (1913-2004). It can be found in North America, Midwest region, in Canada (Quebec, ...), in Eastern countries such as Russia, ... in France it is almost unknown.
Informations about the Winery Meier
The Winery Meier is one of of the world's great estates. It offers 58 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: Chai
Place where the wine-making process takes place.














