Winery SchollerSeligmacher 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 Seligmacher Grauburgunder Trocken from the Winery Scholler
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Seligmacher Grauburgunder Trocken of Winery Scholler in the region of Pfalz is a .
Food and wine pairings with Seligmacher Grauburgunder Trocken
Pairings that work perfectly with Seligmacher Grauburgunder Trocken
Original food and wine pairings with Seligmacher Grauburgunder Trocken
The Seligmacher Grauburgunder Trocken of Winery Scholler matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of beef tagine with vegetables, rigatoni with courgettes and tomatoes or veal kidneys with mushrooms and port.
Details and technical informations about Winery Scholler's Seligmacher Grauburgunder Trocken.
Discover the grape variety: Heroldrebe
Intraspecific crossing obtained in Germany in 1929 by August Karl Herold (1902-1973) between the blue Portuguese and the limberger. This variety can still be found in Germany, South Africa, etc. In France, it is practically unknown.
Informations about the Winery Scholler
The Winery Scholler is one of of the world's greatest estates. It offers 22 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.
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The word of the wine: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
