Winery Staatsweingut Mit JohannitergutHaardter 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 Haardter Grauburgunder from the Winery Staatsweingut Mit Johannitergut
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Haardter Grauburgunder of Winery Staatsweingut Mit Johannitergut in the region of Pfalz is a .
Food and wine pairings with Haardter Grauburgunder
Pairings that work perfectly with Haardter Grauburgunder
Original food and wine pairings with Haardter Grauburgunder
The Haardter Grauburgunder of Winery Staatsweingut Mit Johannitergut matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of ollada (catalonia), pastilla with chicken (moroccan pie with brick sheets) or baked eggs.
Details and technical informations about Winery Staatsweingut Mit Johannitergut's Haardter Grauburgunder.
Discover the grape variety: Muscadoule
This direct-producing hybrid is the result of an interspecific cross between Villard blanc and Muscat de Hambourg, obtained in 1937 by Galibert Alfred and Coulondre Eric. Almost no longer multiplied, it is now clearly on the verge of extinction.
Informations about the Winery Staatsweingut Mit Johannitergut
The Winery Staatsweingut Mit Johannitergut is one of of the world's greatest estates. It offers 53 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: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
