Winery Tobias KöningerVom Granit Grauer Burgunder
In the mouth this white wine is a .
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Vom Granit Grauer Burgunder from the Winery Tobias Köninger
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vom Granit Grauer Burgunder of Winery Tobias Köninger in the region of Baden is a .
Food and wine pairings with Vom Granit Grauer Burgunder
Pairings that work perfectly with Vom Granit Grauer Burgunder
Original food and wine pairings with Vom Granit Grauer Burgunder
The Vom Granit Grauer Burgunder of Winery Tobias Köninger matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of jambalaya (louisiana), stuffed round zucchini or rabbit with cider and mushrooms.
Details and technical informations about Winery Tobias Köninger's Vom Granit Grauer Burgunder.
Discover the grape variety: Roi des noirs
Interspecific crossing between 29 Seibel (70 jeager x Vitis Vinifera unknown) and the danugue made by Eugène Contassot, who would have given the seeds of the harvested grapes to Albert Seibel (1844-1936). The King of the Blacks has been widely cultivated, particularly in southwestern France and in the center-west, where we have found and photographed it. It was used several times as a sire by Albert Seibel, rubilande or 11803 Seibel is a good example.
Informations about the Winery Tobias Köninger
The Winery Tobias Köninger is one of of the world's greatest estates. It offers 18 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.
News related to this wine
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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.).