Weingut Lorenz & SöhneGrauer Burgunder 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 Trocken from the Weingut Lorenz & Söhne
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauer Burgunder Trocken of Weingut Lorenz & Söhne in the region of Nahe is a .
Food and wine pairings with Grauer Burgunder Trocken
Pairings that work perfectly with Grauer Burgunder Trocken
Original food and wine pairings with Grauer Burgunder Trocken
The Grauer Burgunder Trocken of Weingut Lorenz & Söhne matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of filet mignon in a crust, home-made white pudding or chicken blanquette.
Details and technical informations about Weingut Lorenz & Söhne's Grauer Burgunder Trocken.
Discover the grape variety: Orion
Interspecific crossing between the optima and the white Villard obtained in 1964 and in Germany by Gerhardt Erich Allweldt (1927-2005). It can be found in Germany, Denmark, the Netherlands, Switzerland, Sweden, Russia, ... not or little known in France.
Last vintages of this wine
The best vintages of Grauer Burgunder Trocken from Weingut Lorenz & Söhne are 2016, 2019, 2014, 0
Informations about the Weingut Lorenz & Söhne
The Weingut Lorenz & Söhne is one of of the world's greatest estates. It offers 64 wines for sale in the of Nahe to come and discover on site or to buy online.
The wine region of Nahe
Nahe is one of the smaller German wine regions, named after the Nahe river which joins the Rhein at Rheinhessen/bingen">Bingen. The viticultural carea here is characterised by dramatic topography with steep slopes and craggy outcrops of metamorphic rock. Like most of the regions on or near the Rhine, its most prestigious wines are made from Riesling. There are around 4,000 hectares (10,000 acres) of Vineyards, spread across seven Grosslagen (wine districts) and over 300 Einzellagen (individual vineyard sites).
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
