Winery StiglerGrauburgunder
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 from the Winery Stigler
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauburgunder of Winery Stigler in the region of Baden is a .
Wine flavors and olphactive analysis
On the nose the Grauburgunder of Winery Stigler in the region of Baden often reveals types of flavors of earth, tree fruit or citrus fruit.
Food and wine pairings with Grauburgunder
Pairings that work perfectly with Grauburgunder
Original food and wine pairings with Grauburgunder
The Grauburgunder of Winery Stigler matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of flamenkuche express, chicken fajitas or normandy style escalope.
Details and technical informations about Winery Stigler's Grauburgunder.
Discover the grape variety: Italia
Intraspecific cross between Bicane and Hamburg Muscat obtained in Italy in 1911 by Luigi and Alberto Pirovano of Vaprio d'Adda, entered in the Official Catalogue of Table Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Grauburgunder from Winery Stigler are 0, 2016
Informations about the Winery Stigler
The Winery Stigler is one of of the world's greatest estates. It offers 83 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: Solera
A method of maturing practiced in Andalusia for certain sherries, which aims to continuously blend older and younger wines. It consists of stacking several layers of barrels; those located at ground level (solera) contain the oldest wines, the youngest being stored in the barrels on the upper level. The wine to be bottled is taken from the barrels on the lower level, which is replaced by younger wine from the upper level, and so on.
