Winery NehbPfalz Spätlese Trocken Grauer Burgunder
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 Pfalz Spätlese Trocken Grauer Burgunder from the Winery Nehb
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pfalz Spätlese Trocken Grauer Burgunder of Winery Nehb in the region of Pfalz is a .
Food and wine pairings with Pfalz Spätlese Trocken Grauer Burgunder
Pairings that work perfectly with Pfalz Spätlese Trocken Grauer Burgunder
Original food and wine pairings with Pfalz Spätlese Trocken Grauer Burgunder
The Pfalz Spätlese Trocken Grauer Burgunder of Winery Nehb matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of potjevleesch, hawaiian pizza or roasted filet mignon in cider.
Details and technical informations about Winery Nehb's Pfalz Spätlese Trocken Grauer Burgunder.
Discover the grape variety: Ruby seedless
Seedless table grape with long bunches and spherical red-violet berries, thin skin and crunchy flesh, with a sweet, fresh flavour. Early ripening, productive with excellent shelf life. Grown in California, Chile, Australia and South Africa for export markets, prized for its beautiful table appearance and good commercial keeping quality. American black seedless table grape variety obtained in 1939 in California.
Informations about the Winery Nehb
The Winery Nehb is one of of the world's greatest estates. It offers 19 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: 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.
