Winery ThörleGrauburgunder Fass 17
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 Fass 17 from the Winery Thörle
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grauburgunder Fass 17 of Winery Thörle in the region of Rheinhessen is a .
Food and wine pairings with Grauburgunder Fass 17
Pairings that work perfectly with Grauburgunder Fass 17
Original food and wine pairings with Grauburgunder Fass 17
The Grauburgunder Fass 17 of Winery Thörle matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of oven-baked sausage, mutton stew with potatoes and garlic or calf sweetbread with mushrooms.
Details and technical informations about Winery Thörle's Grauburgunder Fass 17.
Discover the grape variety: Queen
Intraspecific crossing obtained in 1954 in the United States by Professor Harold P. Olmo of the University of Davis (California) by crossing the Hamburg Muscat with the Sultana.
Last vintages of this wine
The best vintages of Grauburgunder Fass 17 from Winery Thörle are 0
Informations about the Winery Thörle
The Winery Thörle is one of of the world's great estates. It offers 61 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
Rheinhessen is Germany's largest region for producing the quality wines of the Qualitätswein bestimmter Anbaugebiete (QbA) and Prädikatswein designations, with roughly 26,500 hectares (65,000 acres) of Vineyard">Vineyards as of 2014. Many of its most significant viticultural areas are favorably influenced by the Rhine river, which runs aLong its North and eastern borders. The Rhine, along with the Nahe river to the west and the Haardt mountains to its South, form a natural border. Rheinhessen covers an area south of Rheingau, north of Pfalz and east of Nahe, and is located within the Rhineland-Palatinate federal state.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
