Staatsweingut FreiburgProfessor Blankenhorn 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 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 pork colombo, sun wheat or filet mignon with wild mushrooms.
Details and technical informations about Staatsweingut Freiburg's Professor Blankenhorn Grauburgunder Trocken.
Discover the grape variety: Rayon d'or
Simple, lively dry whites with a pale golden colour, a supple palate and preserved acidity showing unassertive citrus, white flower and herbaceous aromas typical of hybrid varieties. A rustic disease-resistant profile. Grown mainly in the United States (Missouri, Pennsylvania) and Canada for continental-climate vineyards, a legacy of post-phylloxera hybridisation.
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
German capital of Pinot Noir (Spätburgunder): silky, fine reds with notes of red fruits, cherry, undergrowth and sweet spices, melted tannins. Round Grauburgunder (Pinot Gris), lively Weissburgunder, supple Müller-Thurgau, mineral Riesling. Germany's 3rd region (15,000 ha) in Baden-Württemberg facing Alsace, one of the country's warmest climates, volcanic soils at the Kaiserstuhl. Cradle of modern great German reds, elegant and fine.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
