It’s always interesting to compare two wines side-by-side.
Here we have a 2011 dry Grauer Burgunder (pinot gris) and a 2012 dry Weiβer Burgunder (pinot blanc) from the winery Martin Waβmer from the German state of Baden.
According to their website, they often use “wild” (naturally occurring) yeast for fermentation.
Our wines are brought to fermentation almost exclusively in a “dry” process, wherever possible with their own natural yeast, and are left to ferment for longer than is normal, before maturing according to the age-old tradition of Burgunder wines. (http://www.weingut-wassmer.de/)
Grauer Burgunder: Orange tinted colour. Slate, minerality, rose petals, earthy. Not much acidity, a mild pop of citrus and orange peel. On it’s own this wine is lacklustre, bland, and quite thin and watery. Paired with salty and fatty foods however, and this wine really develops rounder, more complex flavours. Try it with sausages, potatoes, garlic bread, and salty cheese.
Weiβer Burgunder: Green tinted colour. Bright, citrus punch. Refreshing and clean. Nice balance of acidity and sweetness, with a hint of minerality. This wine can be paired with so many “simple” foods, or enjoyed on its own.
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