Winery Thürauf GlockeSebastian Grauer Burgunder 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 Sebastian Grauer Burgunder Trocken from the Winery Thürauf Glocke
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sebastian Grauer Burgunder Trocken of Winery Thürauf Glocke in the region of Franken is a .
Food and wine pairings with Sebastian Grauer Burgunder Trocken
Pairings that work perfectly with Sebastian Grauer Burgunder Trocken
Original food and wine pairings with Sebastian Grauer Burgunder Trocken
The Sebastian Grauer Burgunder Trocken of Winery Thürauf Glocke matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of beef stew, pork chops with curry and honey or pizza tartiflette.
Details and technical informations about Winery Thürauf Glocke's Sebastian Grauer Burgunder Trocken.
Discover the grape variety: Cabernet-Dorsa
Intraspecific cross between the limberger and the dornfelder made in 1971 by Bernard Hill of the Weinsberg Research Institute in Germany. It can be found in the Netherlands, Germany, Belgium, Switzerland, Poland, the Czech Republic and the United States. Note that Cabernet Dorio has the same parents.
Informations about the Winery Thürauf Glocke
The Winery Thürauf Glocke is one of of the world's great estates. It offers 49 wines for sale in the of Franken to come and discover on site or to buy online.
The wine region of Franken
Franken, or Franconia in English, is a wine-growing region in the northwest of Germany's historic state of Bavaria. Though Bavaria may be more famous for its beer, Franken boasts a proud viticultural tradition and is one of the most unique regions in the country. There are just over 6,100 hectares (15,073 ac) of vines Planted in Franken and around 80 percent of these are white Grape varieties. Here, Riesling plays second fiddle to the often overlooked Silvaner and Müller-Thurgau.
The word of the wine: Roast
Specific character given by noble rot to sweet wines, which results in a candied taste and aroma.
