Weingut PixGrauburgunder
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 Weingut Pix
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauburgunder of Weingut Pix in the region of Baden is a .
Food and wine pairings with Grauburgunder
Pairings that work perfectly with Grauburgunder
Original food and wine pairings with Grauburgunder
The Grauburgunder of Weingut Pix matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of rabbit in white wine (casserole), phad thai (thai style fried noodles) or wild boar stew in burgundy style.
Details and technical informations about Weingut Pix's Grauburgunder.
Discover the grape variety: Malvasia nera di Basilicata
Supple, aromatic reds with a deep ruby hue, moderate tannins and a light palate, showing aromas of dark fruits (blackberry, blackcurrant), violet, soft spices and floral notes. Fragrant, approachable profile. Often blended with Aglianico, it adds roundness and fruitiness to the reds of Vulture and southern Lucanian appellations. Black Malvasia variety grown in Basilicata, southern Italy.
Last vintages of this wine
The best vintages of Grauburgunder from Weingut Pix are 2016, 0, 2018
Informations about the Weingut Pix
The Weingut Pix is one of of the world's greatest estates. It offers 26 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
German capital of Pinot Noir (Spätburgunder): silky, fine reds with notes of red fruits, cherry, undergrowth and sweet spices, melted tannins. Round Grauburgunder (Pinot Gris), lively Weissburgunder, supple Müller-Thurgau, mineral Riesling. Germany's 3rd region (15,000 ha) in Baden-Württemberg facing Alsace, one of the country's warmest climates, volcanic soils at the Kaiserstuhl. Cradle of modern great German reds, elegant and fine.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
