Winery ZimmerlinEdition Grauer Burgunder Trocken
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Edition Grauer Burgunder Trocken from the Winery Zimmerlin
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Edition Grauer Burgunder Trocken of Winery Zimmerlin in the region of Baden is a powerful.
Food and wine pairings with Edition Grauer Burgunder Trocken
Pairings that work perfectly with Edition Grauer Burgunder Trocken
Original food and wine pairings with Edition Grauer Burgunder Trocken
The Edition Grauer Burgunder Trocken of Winery Zimmerlin matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of traditional flemish carbonades, coral lentil dahl or roasted filet mignon in cider.
Details and technical informations about Winery Zimmerlin's Edition Grauer Burgunder Trocken.
Discover the grape variety: Marquette
Direct producer hybrid, interspecific cross between MN 1094 and Ravat noir obtained in 1989 by Peter Hemstad and James Luby at the University of Minnesota Research Center (United States). Note that it is the cousin of the black frontenac and the grandson of the pinot noir. It can be found in North America, Canada, ... in France it is almost unknown.
Last vintages of this wine
The best vintages of Edition Grauer Burgunder Trocken from Winery Zimmerlin are 2015, 2016, 0
Informations about the Winery Zimmerlin
The Winery Zimmerlin is one of of the world's greatest estates. It offers 28 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Ovoids (tanks)
Egg-shaped vats used for wine making and maturing that favour the natural suspension of the lees thanks to the vortex movements, which give the wine more fat and fruity aromas.
