Winery SchneiderGrauburgunder
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 from the Winery Schneider
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauburgunder of Winery Schneider in the region of Pfalz is a .
Wine flavors and olphactive analysis
On the nose the Grauburgunder of Winery Schneider in the region of Pfalz often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of tree fruit, citrus fruit or tropical fruit.
Food and wine pairings with Grauburgunder
Pairings that work perfectly with Grauburgunder
Original food and wine pairings with Grauburgunder
The Grauburgunder of Winery Schneider matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of croque madame, silvia's quick wolf fillet or pork blanquette.
Details and technical informations about Winery Schneider's Grauburgunder.
Discover the grape variety: Blanqueiron
Blanqueiron blanc is a grape variety that originated in . It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Blanqueiron blanc is found in the vineyards of Provence and Corsica.
Last vintages of this wine
The best vintages of Grauburgunder from Winery Schneider are 2018, 2019, 2017, 0 and 2016.
Informations about the Winery Schneider
The Winery Schneider is one of of the world's great estates. It offers 94 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
