
Staatsweingut FreiburgProfessor Blankenhorn Grauburgunder Trocken
In the mouth this white wine is a .
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Professor Blankenhorn Grauburgunder Trocken from the Staatsweingut Freiburg
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Professor Blankenhorn Grauburgunder Trocken of Staatsweingut Freiburg in the region of Baden is a .
Food and wine pairings with Professor Blankenhorn Grauburgunder Trocken
Pairings that work perfectly with Professor Blankenhorn Grauburgunder Trocken
Original food and wine pairings with Professor Blankenhorn Grauburgunder Trocken
The Professor Blankenhorn Grauburgunder Trocken of Staatsweingut Freiburg matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of homemade burger, shrimp curry (reunionese recipe) or roast beef in a crust.
Details and technical informations about Staatsweingut Freiburg's Professor Blankenhorn Grauburgunder Trocken.
Discover the grape variety: Divico
Interspecific cross between gamaret and bronner obtained in 1997 by Jean-Laurent Spring at the Agroscope Research Station in Pully (Switzerland). It should be noted that the divona is issued from the same cross.
Last vintages of this wine
The best vintages of Professor Blankenhorn Grauburgunder Trocken from Staatsweingut Freiburg are 0
Informations about the Staatsweingut Freiburg
The Staatsweingut Freiburg is one of of the world's great estates. It offers 62 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Aqueous
Said of a diluted wine for which one has the impression that water has been added.














