Winery Petgen DahmAlte Reben 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 Alte Reben Grauer Burgunder from the Winery Petgen Dahm
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alte Reben Grauer Burgunder of Winery Petgen Dahm in the region of Mosel is a .
Food and wine pairings with Alte Reben Grauer Burgunder
Pairings that work perfectly with Alte Reben Grauer Burgunder
Original food and wine pairings with Alte Reben Grauer Burgunder
The Alte Reben Grauer Burgunder of Winery Petgen Dahm matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of brazilian feijoada, chicken curry samoussas or chicken breast with curry and mushrooms.
Details and technical informations about Winery Petgen Dahm's Alte Reben Grauer Burgunder.
Discover the grape variety: Abondance
Simple, fresh dry whites with a pale golden robe, a supple palate and moderate acidity. Understated aromas of citrus and alpine white flowers. Rustic, productive profile. Preserved for its heritage value in varietal conservatories, it no longer contributes to commercial production. Not to be confused with the Abondant. An ancient native white grape from Savoy, once grown in Savoy and the Isère valley, now nearly extinct.
Informations about the Winery Petgen Dahm
The Winery Petgen Dahm is one of of the world's great estates. It offers 49 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Kingdom of lively, crystalline Riesling: citrus, green apple, gunflint, tangy tension and signature slate minerality. From light, fruity Kabinett to off-dry Spätlese, up to sweet Auslese and Trockenbeerenauslese of rare finesse. Some supple Müller-Thurgau and lively Elbling. Steeply sloped vineyards (up to 65% at the Bremmer Calmont) on blue and grey slate, 5,400 ha of Riesling (61.
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.
