Winery SchrothBobenheim Grauburgunder
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 Bobenheim Grauburgunder from the Winery Schroth
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bobenheim Grauburgunder of Winery Schroth in the region of Pfalz is a .
Food and wine pairings with Bobenheim Grauburgunder
Pairings that work perfectly with Bobenheim Grauburgunder
Original food and wine pairings with Bobenheim Grauburgunder
The Bobenheim Grauburgunder of Winery Schroth matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of pan-fried carrots, chicken with olives in a couscousier or rabbit with cider and mushrooms.
Details and technical informations about Winery Schroth's Bobenheim Grauburgunder.
Discover the grape variety: Regent
A complex interspecific cross between the diana (sylvaner x Müller-Thurgau) and the chambourcin obtained in Germany in 1967 by Gerhardt Alleweldt. It can be found in Quebec (Canada), Belgium and Switzerland, but is little known in France. It should be noted that Regent, a monogenic variety, which is nevertheless resistant to certain cryptogamic diseases, was "bypassed" in 2010 by a less resistant strain of mildew, which was also the case for bianca.
Informations about the Winery Schroth
The Winery Schroth is one of of the world's great estates. It offers 55 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: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
