Winery RiegerGrauer 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 Grauer Burgunder Trocken from the Winery Rieger
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauer Burgunder Trocken of Winery Rieger in the region of Baden is a .
Wine flavors and olphactive analysis
On the nose the Grauer Burgunder Trocken of Winery Rieger in the region of Baden often reveals types of flavors of citrus fruit.
Food and wine pairings with Grauer Burgunder Trocken
Pairings that work perfectly with Grauer Burgunder Trocken
Original food and wine pairings with Grauer Burgunder Trocken
The Grauer Burgunder Trocken of Winery Rieger matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of homemade pork curry, stuffed squid in the sétoise sauce or turkey leg in a pressure cooker.
Details and technical informations about Winery Rieger's Grauer Burgunder Trocken.
Discover the grape variety: Catarratto
Most certainly of Italian origin, more exactly from Sicily where it is very present, ... almost unknown in France, met in Tunisia. It is involved in the production of the famous Marsala.
Last vintages of this wine
The best vintages of Grauer Burgunder Trocken from Winery Rieger are 2017, 2016, 2015, 2012 and 0.
Informations about the Winery Rieger
The Winery Rieger is one of of the world's greatest estates. It offers 37 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
