Winery Schliengen-MullheimDas ist 100% Grauburgunder 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 Das ist 100% Grauburgunder Trocken from the Winery Schliengen-Mullheim
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Das ist 100% Grauburgunder Trocken of Winery Schliengen-Mullheim in the region of Baden is a .
Food and wine pairings with Das ist 100% Grauburgunder Trocken
Pairings that work perfectly with Das ist 100% Grauburgunder Trocken
Original food and wine pairings with Das ist 100% Grauburgunder Trocken
The Das ist 100% Grauburgunder Trocken of Winery Schliengen-Mullheim matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of rabbit socks in gibelotte, tuscan linguine or chicken and mushroom risotto.
Details and technical informations about Winery Schliengen-Mullheim's Das ist 100% Grauburgunder Trocken.
Discover the grape variety: Golden muscat
Interspecific cross between Hamburg Muscat and Diamond (concord x iona) obtained in 1927 by R.D. Anthony at the Cornell University experimental station in Geneva (USA).
Last vintages of this wine
The best vintages of Das ist 100% Grauburgunder Trocken from Winery Schliengen-Mullheim are 2015, 2016, 0, 2019 and 2018.
Informations about the Winery Schliengen-Mullheim
The Winery Schliengen-Mullheim is one of of the world's greatest estates. It offers 81 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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
