Winery MeierVom Lehm Grauburgunder
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 Vom Lehm Grauburgunder from the Winery Meier
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vom Lehm Grauburgunder of Winery Meier in the region of Pfalz is a .
Food and wine pairings with Vom Lehm Grauburgunder
Pairings that work perfectly with Vom Lehm Grauburgunder
Original food and wine pairings with Vom Lehm Grauburgunder
The Vom Lehm Grauburgunder of Winery Meier matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of the tartiflette wrap, butternut soufflé or beef strogonoff.
Details and technical informations about Winery Meier's Vom Lehm Grauburgunder.
Discover the grape variety: Loin de l'oeil
Aromatic, lively whites with a pale golden robe, supple palate and preserved acidity, with signature aromas of white flowers (acacia, hawthorn), citrus (lemon), exotic fruits (pineapple) and white-fleshed fruits (pear). Vinified dry and sweet. Star of Gaillac AOC, defining the identity of Gaillac whites both dry and sweet. Indigenous French white variety from the South-West, also called Len de l'El, grown in the Tarn.
Last vintages of this wine
The best vintages of Vom Lehm Grauburgunder from Winery Meier are 2019, 0
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
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Smell
A generic term for both unpleasant and pleasant odours known as perfumes. In the world of tasting, the term aroma is more commonly used.
