Stiftsweingut Frank MeyerGrauer Burgunder S 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 Grauer Burgunder S Trocken from the Stiftsweingut Frank Meyer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauer Burgunder S Trocken of Stiftsweingut Frank Meyer in the region of Pfalz is a .
Food and wine pairings with Grauer Burgunder S Trocken
Pairings that work perfectly with Grauer Burgunder S Trocken
Original food and wine pairings with Grauer Burgunder S Trocken
The Grauer Burgunder S Trocken of Stiftsweingut Frank Meyer matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of veal saltimbocca, butternut soufflé or veal chop normandy style.
Details and technical informations about Stiftsweingut Frank Meyer's Grauer Burgunder S Trocken.
Discover the grape variety: Noiret
A complex interspecific cross between NY65.0467.08 (NY33277 x chancellor) obtained in 1973 by Bruce Reisch and Thomas Henick Kling of Cornell University at the Geneva/New York Experimental Viticultural Station (United States). It can be found in Canada, Poland, ... in France it is unknown.
Informations about the Stiftsweingut Frank Meyer
The Stiftsweingut Frank Meyer is one of of the world's great estates. It offers 41 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: Polyphenols
Substance contained essentially in the skin of the grape. The main ones are anthocyanins, which give red wines their colour and tannins.
