Winery SalweyGrauburgunder
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Grauburgunder from the Winery Salwey
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauburgunder of Winery Salwey in the region of Baden is a powerful.
Wine flavors and olphactive analysis
On the nose the Grauburgunder of Winery Salwey in the region of Baden often reveals types of flavors of citrus, smoke or peach and sometimes also flavors of lime, minerality or apricot.
Food and wine pairings with Grauburgunder
Pairings that work perfectly with Grauburgunder
Original food and wine pairings with Grauburgunder
The Grauburgunder of Winery Salwey matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of the real vegetables stuffed in the provençal way, hawaiian pizza or chicken legs with mushrooms and mustard.
Details and technical informations about Winery Salwey's Grauburgunder.
Discover the grape variety: Pé de perdrix
This grape variety would be of Spanish origin, it was in this country mainly used as table grape. The Pé de perdrix has now completely disappeared. It should not be confused with the pied de perdrix, which is the red-tailed côt with black grapes.
Last vintages of this wine
The best vintages of Grauburgunder from Winery Salwey are 2008, 2010, 2018, 2016 and 2014.
Informations about the Winery Salwey
The Winery Salwey is one of of the world's great estates. It offers 69 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: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
