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 wild boar bourguignon, dab with coconut milk or pork tenderloin with apples and raw cider.
Details and technical informations about Winery Paul Anheuser's Kreuznacher Forst Grauer Burgunder Trocken.
Discover the grape variety: Verdeca
An ancient indigenous grape variety known mainly in southern, eastern and central Italy. It can be found in Austria, Switzerland, Greece, the United States, Brazil, etc. and is virtually unknown in France. Note that it is sometimes confused with Verdea.
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
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: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
