Winery Von der MarkVom Löss Grauburgunder
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Vom Löss Grauburgunder from the Winery Von der Mark
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vom Löss Grauburgunder of Winery Von der Mark in the region of Baden is a with a nice freshness.
Food and wine pairings with Vom Löss Grauburgunder
Pairings that work perfectly with Vom Löss Grauburgunder
Original food and wine pairings with Vom Löss Grauburgunder
The Vom Löss Grauburgunder of Winery Von der Mark matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of chicken ballotine with ham and mushrooms, penne à la toscane or autumn beef bourguignon.
Details and technical informations about Winery Von der Mark's Vom Löss Grauburgunder.
Discover the grape variety: Bertille Seyve 450
Interspecific crossing carried out by Bertille Seyve (1864-1944) between the 2003 Seibel and the Noah, which it closely resembles. It was mainly cultivated in the western departments of France, but also in the Rhône valley and the Ain.
Last vintages of this wine
The best vintages of Vom Löss Grauburgunder from Winery Von der Mark are 2014, 0
Informations about the Winery Von der Mark
The Winery Von der Mark is one of of the world's great estates. It offers 46 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
