Weingut SommerGrauerburgunder Classic
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 Grauerburgunder Classic from the Weingut Sommer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauerburgunder Classic of Weingut Sommer in the region of Pfalz is a .
Food and wine pairings with Grauerburgunder Classic
Pairings that work perfectly with Grauerburgunder Classic
Original food and wine pairings with Grauerburgunder Classic
The Grauerburgunder Classic of Weingut Sommer matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of nanie's diced ham quiche, scallops with cream or quiche with mixed vegetables.
Details and technical informations about Weingut Sommer's Grauerburgunder Classic.
Discover the grape variety: Királyleányka
Lively, aromatic whites best enjoyed young, with a pale golden robe, airy palate with preserved acidity, and signature muscat, floral (acacia, orange blossom) and white fruit (pear, apple) aromas. Productive variety contributing to dry and off-dry Hungarian and Romanian whites, mainly in Transylvania and central Hungary. Hungarian autochthonous white grape whose name means "little princess".
Informations about the Weingut Sommer
The Weingut Sommer is one of of the world's greatest estates. It offers 28 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Cuvée (champagne)
Juice harvested during the first pressing. The term "cuvée" is also used to describe the final blend of wines of a given quality. Tête de cuvée : the first juice to come out during the first pressing.
