Winery ReefGrundstein Grauburgunder
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 Grundstein Grauburgunder from the Winery Reef
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grundstein Grauburgunder of Winery Reef in the region of Mosel is a .
Food and wine pairings with Grundstein Grauburgunder
Pairings that work perfectly with Grundstein Grauburgunder
Original food and wine pairings with Grundstein Grauburgunder
The Grundstein Grauburgunder of Winery Reef matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of stuffed artichoke, carrot soup with curry and coconut milk or pasta with vegetables.
Details and technical informations about Winery Reef's Grundstein Grauburgunder.
Discover the grape variety: Ugni blanc et rose
Italian origin most certainly, more precisely from Tuscany. It is registered in the Official Catalogue of wine grape varieties list A1. Published genetic analysis has revealed that it is related to the vermentino and for more details click here!
Last vintages of this wine
The best vintages of Grundstein Grauburgunder from Winery Reef are 0
Informations about the Winery Reef
The Winery Reef is one of of the world's greatest estates. It offers 9 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Mosel is the most famous of Germany's 13 official wine regions, and also the third largest in terms of production. As with many German regions, it is most aasociated with a range of wine styles made from the Riesling grape variety, but Müller-Thurgau is also widely planted. The best Mosel Riesling wines are some of the finest whites in the world. Light and low in Alcohol, they can be intensely fragrant with beguiling Floral">floral and Mineral notes, and a wonderful Balance of sweetness and Acidity.
The word of the wine: Free-run wine
The free-run wine is the wine that flows out of the vat by gravity at the time of running off. The marc soaked in wine is then pressed to extract a rich and tannic wine. Free-run wine and press wine are then aged separately and eventually blended by the winemaker in proportions defined according to the type of wine being made.
