Winery NippgenEdition N Grauer Burgunder Trocken
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 Edition N Grauer Burgunder Trocken from the Winery Nippgen
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Edition N Grauer Burgunder Trocken of Winery Nippgen in the region of Pfalz is a .
Food and wine pairings with Edition N Grauer Burgunder Trocken
Pairings that work perfectly with Edition N Grauer Burgunder Trocken
Original food and wine pairings with Edition N Grauer Burgunder Trocken
The Edition N Grauer Burgunder Trocken of Winery Nippgen matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of breton galette with buckwheat flour, hake fillet with curry or chicken noodles.
Details and technical informations about Winery Nippgen's Edition N Grauer Burgunder Trocken.
Discover the grape variety: Agiorgitiko
It is very old in Greece, most certainly originating from the Aegean islands of Santorini(i) to be precise, where it is still the second black variety cultivated today. It is found in Canada (Quebec), in France it is practically unknown, although it is registered in the Official Catalogue of wine grape varieties, list A1.
Informations about the Winery Nippgen
The Winery Nippgen is one of of the world's great estates. It offers 36 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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
