Winery SasbacherLimburg Grauer Burgunder Kabinett 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 Limburg Grauer Burgunder Kabinett Trocken from the Winery Sasbacher
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Limburg Grauer Burgunder Kabinett Trocken of Winery Sasbacher in the region of Baden is a .
Food and wine pairings with Limburg Grauer Burgunder Kabinett Trocken
Pairings that work perfectly with Limburg Grauer Burgunder Kabinett Trocken
Original food and wine pairings with Limburg Grauer Burgunder Kabinett Trocken
The Limburg Grauer Burgunder Kabinett Trocken of Winery Sasbacher matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of simple pork roast, shrimp marinade or potato cake with serrano ham.
Details and technical informations about Winery Sasbacher's Limburg Grauer Burgunder Kabinett Trocken.
Discover the grape variety: Sultanine
Most certainly finding its first origins in Persia, today Iran. It is registered in the Official Catalogue of table grape varieties list A1. Note that the variety gora chirine, also finding its first origins in Iran (Azerbaijan), is a mutation of the Sultanine, its berries of white or pink color being slightly larger.
Last vintages of this wine
The best vintages of Limburg Grauer Burgunder Kabinett Trocken from Winery Sasbacher are 2015, 2016, 0
Informations about the Winery Sasbacher
The Winery Sasbacher is one of of the world's greatest estates. It offers 57 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: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
