Winery Schroder WeisenbornGrauburgunder
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 Schroder Weisenborn
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauburgunder of Winery Schroder Weisenborn in the region of Pfalz is a .
Food and wine pairings with Grauburgunder
Pairings that work perfectly with Grauburgunder
Original food and wine pairings with Grauburgunder
The Grauburgunder of Winery Schroder Weisenborn matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of moist parmesan steak, shrimp with curry express or pork roll in a casserole.
Details and technical informations about Winery Schroder Weisenborn's Grauburgunder.
Discover the grape variety: Cornalin d'Aoste
It is a variety of Valle d'Aosta origin and, like Arvine, it is also found in Italy. In the past, it was cultivated in Savoy and registered in the official catalogue of wine grape varieties, list B, under the name of red humagne, but it is not related to white humagne. According to recent genetic analyses, the Swiss variety Cornalin du Valais is its father and Rèze its grandmother. It is also the grandson of the petit rouge d' Aoste.
Informations about the Winery Schroder Weisenborn
The Winery Schroder Weisenborn is one of of the world's greatest estates. It offers 16 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: VDQS
Delimited wine of superior quality. A level of appellation (today, barely 1% of French production) which constitutes the ultimate step before the accession to the AOC.