Winery Willy HartmannMosel Grauer Burgunder
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 Mosel Grauer Burgunder from the Winery Willy Hartmann
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mosel Grauer Burgunder of Winery Willy Hartmann in the region of Mosel is a .
Food and wine pairings with Mosel Grauer Burgunder
Pairings that work perfectly with Mosel Grauer Burgunder
Original food and wine pairings with Mosel Grauer Burgunder
The Mosel Grauer Burgunder of Winery Willy Hartmann matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of pizza cone, mediterranean lamb necklace or tagliatelle with scallops.
Details and technical informations about Winery Willy Hartmann's Mosel Grauer Burgunder.
Discover the grape variety: Allegro
Interspecific cross between chancellor and rondo obtained in 1983 and in Germany by Ernst Rühl.
Last vintages of this wine
The best vintages of Mosel Grauer Burgunder from Winery Willy Hartmann are 0
Informations about the Winery Willy Hartmann
The Winery Willy Hartmann is one of of the world's greatest estates. It offers 8 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Mosel is the most famous of Germany's 13 official wine regions, and also the third largest in terms of production. As with many German regions, it is most aasociated with a range of wine styles made from the Riesling grape variety, but Müller-Thurgau is also widely planted. The best Mosel Riesling wines are some of the finest whites in the world. Light and low in Alcohol, they can be intensely fragrant with beguiling Floral">floral and Mineral notes, and a wonderful Balance of sweetness and Acidity.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
