Winery SternenmühleGrauburgunder 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 Grauburgunder Trocken from the Winery Sternenmühle
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauburgunder Trocken of Winery Sternenmühle in the region of Pfalz is a .
Food and wine pairings with Grauburgunder Trocken
Pairings that work perfectly with Grauburgunder Trocken
Original food and wine pairings with Grauburgunder Trocken
The Grauburgunder Trocken of Winery Sternenmühle matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of croziflette, navarin of lamb or pan-fried oyster mushrooms.
Details and technical informations about Winery Sternenmühle's Grauburgunder Trocken.
Discover the grape variety: Prunelard
Structured, colourful reds with a dark ruby hue, firm tannins and a dense palate, with signature aromas of black fruits (blackberry, blackcurrant), plum, sloe (hence its name), black cherry, spices and balsamic notes. Fine ageing potential. Once nearly extinct, rediscovered and preserved for its genetic value: biological parent of malbec. Grown by a handful of Gaillac winemakers in Gaillac AOC. Native French variety from the South-West, ancestral identity.
Last vintages of this wine
The best vintages of Grauburgunder Trocken from Winery Sternenmühle are 2015, 2019, 0, 2018 and 2016.
Informations about the Winery Sternenmühle
The Winery Sternenmühle is one of of the world's greatest estates. It offers 7 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
