Weingut RaabePfälzer Seligkeit Pfalzgold 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 Pfälzer Seligkeit Pfalzgold Grauburgunder Trocken from the Weingut Raabe
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pfälzer Seligkeit Pfalzgold Grauburgunder Trocken of Weingut Raabe in the region of Pfalz is a .
Food and wine pairings with Pfälzer Seligkeit Pfalzgold Grauburgunder Trocken
Pairings that work perfectly with Pfälzer Seligkeit Pfalzgold Grauburgunder Trocken
Original food and wine pairings with Pfälzer Seligkeit Pfalzgold Grauburgunder Trocken
The Pfälzer Seligkeit Pfalzgold Grauburgunder Trocken of Weingut Raabe matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of capellini with prosciutto, kimo (malagasy dish with beef) or turkey stir-fry with curry.
Details and technical informations about Weingut Raabe's Pfälzer Seligkeit Pfalzgold Grauburgunder Trocken.
Discover the grape variety: Tinta Barroca
Most certainly Portuguese, more precisely in the Douro region where it is very present. It can be found in Spain, Portugal, South Africa, ... almost unknown in France, registered in the Official Catalogue of A2 list varieties.
Last vintages of this wine
The best vintages of Pfälzer Seligkeit Pfalzgold Grauburgunder Trocken from Weingut Raabe are 0
Informations about the Weingut Raabe
The Weingut Raabe is one of of the world's greatest estates. It offers 78 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
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.
