Winery SalweyGrauburgunder Kaiserstuhl
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 Grauburgunder Kaiserstuhl from the Winery Salwey
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauburgunder Kaiserstuhl of Winery Salwey in the region of Baden is a .
Food and wine pairings with Grauburgunder Kaiserstuhl
Pairings that work perfectly with Grauburgunder Kaiserstuhl
Original food and wine pairings with Grauburgunder Kaiserstuhl
The Grauburgunder Kaiserstuhl of Winery Salwey matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of quick brioche sausage, seafood pastilla or truffle brouillade.
Details and technical informations about Winery Salwey's Grauburgunder Kaiserstuhl.
Discover the grape variety: Ugni
Simple, lively and crisp whites with a pale golden colour, a light palate with pronounced acidity and discreet aromas of citrus (lemon) and white flowers. Productive and high in acid. Ugni Blanc is mainly grown in Charente and Gascony for the production of Cognac and Armagnac, defining the aromatic identity of French brandies (rancio notes with ageing). Family of Italian grape varieties (Trebbiano) grown in France for distillation.
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
German capital of Pinot Noir (Spätburgunder): silky, fine reds with notes of red fruits, cherry, undergrowth and sweet spices, melted tannins. Round Grauburgunder (Pinot Gris), lively Weissburgunder, supple Müller-Thurgau, mineral Riesling. Germany's 3rd region (15,000 ha) in Baden-Württemberg facing Alsace, one of the country's warmest climates, volcanic soils at the Kaiserstuhl. Cradle of modern great German reds, elegant and fine.
The word of the wine: Mouth
The mouth is the third stage of wine tasting after the eye and nose. In the mouth, the taster identifies the aromas through the retronasal route, the flavours and the texture. It is in the mouth that the overall balance of the wine is apprehended.
