Winery Walldorf PfaffenhofGrauburgunder
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 Grauburgunder from the Winery Walldorf Pfaffenhof
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauburgunder of Winery Walldorf Pfaffenhof in the region of Rheinhessen is a .
Food and wine pairings with Grauburgunder
Pairings that work perfectly with Grauburgunder
Original food and wine pairings with Grauburgunder
The Grauburgunder of Winery Walldorf Pfaffenhof matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of pizza calzone with ham and mushrooms, spicy chicken and mustard pie or bresse chicken with yellow wine and morels.
Details and technical informations about Winery Walldorf Pfaffenhof's Grauburgunder.
Discover the grape variety: Nerello mascalese
Elegant, taut reds with a pale ruby colour (often compared to Pinot Noir and Nebbiolo), fine tannins and high acidity, on aromas of red cherry, raspberry, Mediterranean herbs, dried flowers, spices, graphite and volcanic mineral notes. Fine ageing potential. The absolute star of Etna Rosso DOC, thriving on the black lava flows of the north and east contrade. Also in Faro DOC. Native Sicilian high-altitude grape.
Last vintages of this wine
The best vintages of Grauburgunder from Winery Walldorf Pfaffenhof are 0
Informations about the Winery Walldorf Pfaffenhof
The Winery Walldorf Pfaffenhof is one of of the world's greatest estates. It offers 30 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
71% white region: Riesling is king (5,000 ha), dry to off-dry, ripe yellow fruit, apple, citrus and fine saline minerality. Supple, floral Müller-Thurgau for everyday, the world's largest Silvaner plantation with herbaceous, straight notes. Historic cradle of off-sweet Liebfraumilch. Some supple reds (Dornfelder, Spätburgunder).
The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
