Winery Villa HochdöerfferGrauer Burgunder Löss 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 Löss Trocken from the Winery Villa Hochdöerffer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauer Burgunder Löss Trocken of Winery Villa Hochdöerffer in the region of Pfalz is a .
Food and wine pairings with Grauer Burgunder Löss Trocken
Pairings that work perfectly with Grauer Burgunder Löss Trocken
Original food and wine pairings with Grauer Burgunder Löss Trocken
The Grauer Burgunder Löss Trocken of Winery Villa Hochdöerffer matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of traditional flemish carbonades, garantita or karantita (algerian recipe) or sauté of veal with carrots.
Details and technical informations about Winery Villa Hochdöerffer's Grauer Burgunder Löss Trocken.
Discover the grape variety: Mècle
Mècle noir is a grape variety that originated in France (Rhône-Alpes valley). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. We can find the Mècle noir cultivated in these vineyards: Savoie & Bugey, South-West.
Informations about the Winery Villa Hochdöerffer
The Winery Villa Hochdöerffer is one of of the world's greatest estates. It offers 56 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: Amber
(1) A colour close to amber, sometimes taken on by white wines aged for a long time, or by oxidising prematurely. (2) A term used on the label to designate white Rivesaltes aged for at least thirty months in an oxidizing environment.
