Winery Michel SchneiderGrauburgunder - Rivaner Trocken
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Grauburgunder - Rivaner Trocken from the Winery Michel Schneider
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauburgunder - Rivaner Trocken of Winery Michel Schneider in the region of Pfalz is a powerful.
Food and wine pairings with Grauburgunder - Rivaner Trocken
Pairings that work perfectly with Grauburgunder - Rivaner Trocken
Original food and wine pairings with Grauburgunder - Rivaner Trocken
The Grauburgunder - Rivaner Trocken of Winery Michel Schneider matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of pork chops with curry and honey, chicken tagine or quinoa risotto with mushrooms.
Details and technical informations about Winery Michel Schneider's Grauburgunder - Rivaner Trocken.
Discover the grape variety: Roi des blancs
Interspecific crossing carried out in 1891 by Fernand Gaillard (1821-1905) between (triumph x eumelan) and 1 Seibel. This direct-producing hybrid was multiplied in particular in the south-west and centre-west of France as well as in the departments of the Rhône valley and the Ain.
Last vintages of this wine
The best vintages of Grauburgunder - Rivaner Trocken from Winery Michel Schneider are 0, 2018
Informations about the Winery Michel Schneider
The Winery Michel Schneider is one of of the world's great estates. It offers 55 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
