Winery Michael AndresGrauer Burgunder Quarz Und Löss
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 Grauer Burgunder Quarz Und Löss from the Winery Michael Andres
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauer Burgunder Quarz Und Löss of Winery Michael Andres in the region of Pfalz is a .
Food and wine pairings with Grauer Burgunder Quarz Und Löss
Pairings that work perfectly with Grauer Burgunder Quarz Und Löss
Original food and wine pairings with Grauer Burgunder Quarz Und Löss
The Grauer Burgunder Quarz Und Löss of Winery Michael Andres matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of brazilian feijoada, yassa chicken (senegal) or eggs in meurette.
Details and technical informations about Winery Michael Andres's Grauer Burgunder Quarz Und Löss.
Discover the grape variety: Palieri
This variety was obtained in 1958 in Velletri (Italy) by Michèle Palieri by crossing Alphonse Lavallée and molinera gorda or red malaga. Because of its great vigour, it is ideal for creating a trellis or a pergola. Little known in France, it can be found in Italy, Spain, Portugal, Morocco, etc.
Informations about the Winery Michael Andres
The Winery Michael Andres is one of of the world's great estates. It offers 30 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: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
