Weingut Peter WagnerOberrotweil 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 Oberrotweil Grauburgunder from the Weingut Peter Wagner
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Oberrotweil Grauburgunder of Weingut Peter Wagner in the region of Baden is a .
Food and wine pairings with Oberrotweil Grauburgunder
Pairings that work perfectly with Oberrotweil Grauburgunder
Original food and wine pairings with Oberrotweil Grauburgunder
The Oberrotweil Grauburgunder of Weingut Peter Wagner matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of roast pork with milk, butternut soufflé or bresse chicken with yellow wine and morels.
Details and technical informations about Weingut Peter Wagner's Oberrotweil Grauburgunder.
Discover the grape variety: Admirable
According to genetic analyses carried out in Montpellier (Hérault), it is the result of a cross between the bicane and the chasselas obtained in Saumur (Maine and Loire Valley) by Doctor Auguste Courtiller in the 1840s, registered in the Official Catalogue of table grape varieties, list A1. Today, the Admirable de Courtiller is practically no longer multiplied.
Last vintages of this wine
The best vintages of Oberrotweil Grauburgunder from Weingut Peter Wagner are 2019, 0, 2018
Informations about the Weingut Peter Wagner
The Weingut Peter Wagner is one of of the world's greatest estates. It offers 14 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
