Winery Paul AnheuserKreuznacher Forst 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 Kreuznacher Forst Grauer Burgunder Trocken from the Winery Paul Anheuser
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kreuznacher Forst Grauer Burgunder Trocken of Winery Paul Anheuser in the region of Nahe is a .
Food and wine pairings with Kreuznacher Forst Grauer Burgunder Trocken
Pairings that work perfectly with Kreuznacher Forst Grauer Burgunder Trocken
Original food and wine pairings with Kreuznacher Forst Grauer Burgunder Trocken
The Kreuznacher Forst Grauer Burgunder Trocken of Winery Paul Anheuser matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of baeckeoffe, algerian couscous or turkey roulades, flavoured sauce.
Details and technical informations about Winery Paul Anheuser's Kreuznacher Forst Grauer Burgunder Trocken.
Discover the grape variety: Oliver Irsay
Aromatic, fine whites best enjoyed young, with a pale golden robe, an airy palate with moderate acidity, and signature aromas of muscat, rose, peach, lychee and delicate floral notes. Early-ripening aromatic profile. Grown in Hungary, Slovakia and the Czech Republic for accessible dry and off-dry aromatic wines. Hungarian white grape obtained in 1930 by Pál Kocsis (Pozsonyi fehér × Pearl of Csaba).
Informations about the Winery Paul Anheuser
The Winery Paul Anheuser is one of of the world's great estates. It offers 52 wines for sale in the of Nahe to come and discover on site or to buy online.
The wine region of Nahe
Homeland of a mineral Riesling of exceptional geological expression: lively, precise whites with notes of peach, citrus, green apple, gunflint and fine salinity, from taut dry to botrytised sweet. 75% whites, Riesling king (27%) complemented by round Pinot Gris and supple Pinot Blanc. Rising reds: silky Spätburgunder with red fruit, darker Dornfelder. 4,240 ha along the Nahe river, among the most diverse soils in Germany (180 formations).
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
