Winery RietburgCreation 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 Creation Grauer Burgunder Trocken from the Winery Rietburg
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Creation Grauer Burgunder Trocken of Winery Rietburg in the region of Pfalz is a .
Food and wine pairings with Creation Grauer Burgunder Trocken
Pairings that work perfectly with Creation Grauer Burgunder Trocken
Original food and wine pairings with Creation Grauer Burgunder Trocken
The Creation Grauer Burgunder Trocken of Winery Rietburg matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of pork colombo, hake fillet with curry or whiskey paupiettes.
Details and technical informations about Winery Rietburg's Creation Grauer Burgunder Trocken.
Discover the grape variety: Savatiano
This is one of the most widely cultivated grape varieties in Greece, particularly in the regions of Attica, Euboea and Boeotia, and is virtually unknown in France. It is believed to be a cross between roditis and karystino, two varieties also of Greek origin.
Last vintages of this wine
The best vintages of Creation Grauer Burgunder Trocken from Winery Rietburg are 2014, 2018, 2019, 2013 and 0.
Informations about the Winery Rietburg
The Winery Rietburg is one of of the world's great estates. It offers 75 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Lactic (acid)
Acid obtained by malolactic fermentation.
