Weingut Müller SchneckenhofFalke 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 Falke Grauburgunder Trocken from the Weingut Müller Schneckenhof
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Falke Grauburgunder Trocken of Weingut Müller Schneckenhof in the region of Württemberg is a .
Food and wine pairings with Falke Grauburgunder Trocken
Pairings that work perfectly with Falke Grauburgunder Trocken
Original food and wine pairings with Falke Grauburgunder Trocken
The Falke Grauburgunder Trocken of Weingut Müller Schneckenhof matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of endives with ham (improved), royal couscous or light stuffed tomatoes.
Details and technical informations about Weingut Müller Schneckenhof's Falke Grauburgunder Trocken.
Discover the grape variety: Loin de l'oeil
This variety is most certainly from the Tarn region, more precisely from Gaillac, and is registered in the Official Catalogue of wine grape varieties, list A1. It is not found in any other French wine-growing region and is virtually unknown abroad.
Informations about the Weingut Müller Schneckenhof
The Weingut Müller Schneckenhof is one of of the world's greatest estates. It offers 16 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: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
