Weingut TrappGrauer Burgunder Spatlese 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 Spatlese Trocken from the Weingut Trapp
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauer Burgunder Spatlese Trocken of Weingut Trapp in the region of Rheinhessen is a .
Food and wine pairings with Grauer Burgunder Spatlese Trocken
Pairings that work perfectly with Grauer Burgunder Spatlese Trocken
Original food and wine pairings with Grauer Burgunder Spatlese Trocken
The Grauer Burgunder Spatlese Trocken of Weingut Trapp matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of bare-assed cockerel (ardennes), fideuà (spain) or chicken bonne femme.
Details and technical informations about Weingut Trapp's Grauer Burgunder Spatlese Trocken.
Discover the grape variety: Pougnet
Most certainly from the Ardèche, today this variety has practically disappeared from the vineyard. It used to be widespread in the Vivarais region, in the Aubenas and Largentière areas.
Informations about the Weingut Trapp
The Weingut Trapp is one of of the world's greatest estates. It offers 10 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
Rheinhessen is Germany's largest region for producing the quality wines of the Qualitätswein bestimmter Anbaugebiete (QbA) and Prädikatswein designations, with roughly 26,500 hectares (65,000 acres) of Vineyard">Vineyards as of 2014. Many of its most significant viticultural areas are favorably influenced by the Rhine river, which runs aLong its North and eastern borders. The Rhine, along with the Nahe river to the west and the Haardt mountains to its South, form a natural border. Rheinhessen covers an area south of Rheingau, north of Pfalz and east of Nahe, and is located within the Rhineland-Palatinate federal state.
The word of the wine: Alcohol
A generic term for the various alcohols produced during fermentation that give the wine body, structure and warmth.
