Winery Schloss WesterhausIngelheimer Grauer Burgunder
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 Ingelheimer Grauer Burgunder from the Winery Schloss Westerhaus
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ingelheimer Grauer Burgunder of Winery Schloss Westerhaus in the region of Rheinhessen is a .
Food and wine pairings with Ingelheimer Grauer Burgunder
Pairings that work perfectly with Ingelheimer Grauer Burgunder
Original food and wine pairings with Ingelheimer Grauer Burgunder
The Ingelheimer Grauer Burgunder of Winery Schloss Westerhaus matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of quick brioche sausage, spanish paella or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Schloss Westerhaus's Ingelheimer Grauer Burgunder.
Discover the grape variety: Pinot gris
Rich, ample whites with a golden robe, showing aromas of pear, quince, honey, smoke, ginger and spice. Made as structured dry wines (Alsace AOC), off-dry and sumptuous late-harvest sweet (vendange tardive, sélection de grains nobles). Lighter and crisper in Italy as Pinot Grigio (Veneto, Friuli). Also in Germany (Grauburgunder), Hungary (Szürkebarát) and Oregon. A grey mutation of Pinot Noir.
Last vintages of this wine
The best vintages of Ingelheimer Grauer Burgunder from Winery Schloss Westerhaus are 0
Informations about the Winery Schloss Westerhaus
The Winery Schloss Westerhaus is one of of the world's greatest estates. It offers 32 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
71% white region: Riesling is king (5,000 ha), dry to off-dry, ripe yellow fruit, apple, citrus and fine saline minerality. Supple, floral Müller-Thurgau for everyday, the world's largest Silvaner plantation with herbaceous, straight notes. Historic cradle of off-sweet Liebfraumilch. Some supple reds (Dornfelder, Spätburgunder).
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
