Winery WachtstetterPfaffenhofen Grauburgunder 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 Pfaffenhofen Grauburgunder Trocken from the Winery Wachtstetter
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pfaffenhofen Grauburgunder Trocken of Winery Wachtstetter in the region of Württemberg is a .
Food and wine pairings with Pfaffenhofen Grauburgunder Trocken
Pairings that work perfectly with Pfaffenhofen Grauburgunder Trocken
Original food and wine pairings with Pfaffenhofen Grauburgunder Trocken
The Pfaffenhofen Grauburgunder Trocken of Winery Wachtstetter matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of very simple spaghetti carbonara, sheep's feet with mountain honey or endives with ham (improved).
Details and technical informations about Winery Wachtstetter's Pfaffenhofen Grauburgunder Trocken.
Discover the grape variety: Béclan
Béclan noir is a grape variety that originated in France (Franche-Comté). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. The Beclan noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Winery Wachtstetter
The Winery Wachtstetter is one of of the world's great estates. It offers 52 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.
The word of the wine: Feedback
Perception of the aromas in the mouth by the retro-nasal way.
