Winery Wachtenburg WinzerEdition Selektive Lese Grauburgunder
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 Edition Selektive Lese Grauburgunder from the Winery Wachtenburg Winzer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Edition Selektive Lese Grauburgunder of Winery Wachtenburg Winzer in the region of Pfalz is a .
Food and wine pairings with Edition Selektive Lese Grauburgunder
Pairings that work perfectly with Edition Selektive Lese Grauburgunder
Original food and wine pairings with Edition Selektive Lese Grauburgunder
The Edition Selektive Lese Grauburgunder of Winery Wachtenburg Winzer matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of bare-assed cockerel (ardennes), fideuà (spain) or chicken legs with mushrooms and mustard.
Details and technical informations about Winery Wachtenburg Winzer's Edition Selektive Lese Grauburgunder.
Discover the grape variety: Bicane
We do not know exactly its origin. It has been used as a genitor to obtain new varieties, Pirovano's Italia in 1911 is a proud example. Today, it is no longer multiplied in nurseries and is therefore in danger of extinction.
Last vintages of this wine
The best vintages of Edition Selektive Lese Grauburgunder from Winery Wachtenburg Winzer are 0
Informations about the Winery Wachtenburg Winzer
The Winery Wachtenburg Winzer is one of of the world's great estates. It offers 87 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
