Winery Oskar DesoiGrauer Burgunder Classic
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 Classic from the Winery Oskar Desoi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauer Burgunder Classic of Winery Oskar Desoi in the region of Nahe is a .
Food and wine pairings with Grauer Burgunder Classic
Pairings that work perfectly with Grauer Burgunder Classic
Original food and wine pairings with Grauer Burgunder Classic
The Grauer Burgunder Classic of Winery Oskar Desoi matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of brussels sprouts with bacon in a casserole, express chicken skewers with spices or whiskey paupiettes.
Details and technical informations about Winery Oskar Desoi's Grauer Burgunder Classic.
Discover the grape variety: Aromella
Interspecific crossing between traminette and 34 Ravat obtained in 1976 by Bruce Reisch at the Experimental Station of Cornell University in Geneva (United States). It must be noted that this variety can only be found in a few American wine regions, which means that its multiplication is very limited. In France, it is almost unknown.
Informations about the Winery Oskar Desoi
The Winery Oskar Desoi is one of of the world's greatest estates. It offers 34 wines for sale in the of Nahe to come and discover on site or to buy online.
The wine region of Nahe
Nahe is one of the smaller German wine regions, named after the Nahe river which joins the Rhein at Rheinhessen/bingen">Bingen. The viticultural carea here is characterised by dramatic topography with steep slopes and craggy outcrops of metamorphic rock. Like most of the regions on or near the Rhine, its most prestigious wines are made from Riesling. There are around 4,000 hectares (10,000 acres) of Vineyards, spread across seven Grosslagen (wine districts) and over 300 Einzellagen (individual vineyard sites).
The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
