The most widely planted grape in Austria, it can be found to a lesser extent in some other parts of eastern Europe. It achieves its qualitative pinnacle in the Wachau, Kremstal and Kamptal regions along the Danube River west of Vienna. Gruner, as it’s called for short, shows distinct white pepper, tobacco, lentil and citrus flavors and aromas, along with high acidity, making it an excellent partner for food.
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Gewurztraminer can yield magnificent wines, as is best demonstrated in Alsace, France, where it is made in to a variety of styles from dry to off-dry to sweet. The grape needs a cool climate that allows it to get ripe. It’s a temperamental grape to grow and vinify, as its potent spiciness can be overbearing when unchecked. At its best, it produces a floral and refreshing wine with crisp acidity that pairs well with spicy dishes. When left for late harvest, it’s uncommonly rich and complex, a tremendous dessert wine.
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This native of the Loire valley has two personalities: at home it’s the basis of such famous, long-lived whites as Vouvray and Anjou, Quarts de Chaume and Saumer, but on other soils it becomes just a very good blending grape. It is South Africa’s most-planted grape, though there is called Steen, and both there and in California it is currently used primarily as a blending grape for generic table wines.
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As Cabernet Sauvignon is the king of reds, so is Chardonnay the king of white wines, for it makes consistently excellent, rich and complex whites. This is an amazingly versatile grape that grows well in a variety of locations throughout the world. In Burgundy, it is used for the exquisite whites, such as Montrachet, Meursault and Pouilly-Fuissè, and true Chablis; in Champagne it turns into Blanc de Blancs. Among the many other countries that have caught Chardonnay fever, Australia is especially strong.

Chardonnay was introduced to California in the 1930s but didn’t become popular until the 1970s. Areas such as Anderson Valley, Carneros, Monterey, Russian River, Santa Barbara and Santa Maria Valley, all closer to cooler maritime influences, are now producing wines far superior to those made a decade ago.
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The Gruner Veltliner is a white wine that is grown in Austria. Core area for the Grüner Veltliner is Lower Austria. This wine finds its optimum in loess soil and thrives best in the Wachau in Krems Valley and at Wagram. Grüner Veltliner is “the” Austrian wine and is outside the boundaries rarely known, although several of the white wine is equipped with DAC. The Grüner Veltliner determined 36% of the total area in Austria. Grüner Veltliner can be described as particularly fresh. Unless he has a very intense bouquet.
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The Pinot Gris, also known as Pinot Grigio or Pinot Gris is known, a mutation of the red Pinot Noir. The vine for white wine came in the 14th Century from France to Hungary and from there to Germany. In 1711 the merchant Johann Seger Ruland discovered the vine in a vineyard wild his home city of Speyer. He recognized the unusually high value of the vine and placed them in the Kaiserstuhl, where Pinot Gris is still regarded as the top wines. Apart from Italy, Germany is considered the main producer of Pinot Gris. Especially in the Pfalz, Rheinhessen, Baden and good growing results.

Initially, the grapes were ripe, and often only on already infected by a fungus harvested. This sweet, heavy wine is called Pinot Grigio and is suitable as an accompaniment to roasts or game. Since the 1980s they began to harvest the grapes earlier and received fresh light wines with high acid content, which are now sold under the name Pinot Gris and drink very well with white meats, fish or cheese can be.
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Gewurztraminer is a white grape variety, ie a white wine. It is also called Traminer, Traminer Rosso, Three Men, Ranfoliza or Roz. The origin leads to Tramin – South Tyrol in Italy and back to ancient Greece. The style of wine is often described as spicy, fragrant and intensely aromatic. The color is usually dark yellow to golden yellow.
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In diabetic wines may only be a low level of glucose be included because the glucose degradation in the body, insulin is necessary. Insulin in diabetic but not or only formed mangehalft. Wine for consumption is safe for diabetics, when he in a liter.

• more than 4 g glucose
• maximum of 20 grams of total sugars (calculated as invert *)
• more than 150 mg total sulfurous acid
• more than an alcohol content of 12 percent by volume

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Because wine is wine not equal, nor can any single drinking temperature for all wines are recommended. On each of the right temperature that matters, so that the wine bouquet to fully develop. Bright, light and sweet wines are drunk cooler than dark, rich wines. The ideal drinking temperature of white and rose wines fall between 7 and 11 ° C. Light, fresh white wines you taste at best 8 to 11 degrees, richer, spicier whites patronize particularly good 9 to 12 degrees. Red wines require a slightly higher serving temperature. The wines are fairly light and fresh, it is between 12 and 16 degrees. Heavy, full-bodied and somewhat older red wines are at their best 16 to 20 degrees.
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Ingredients:

• 1 Camembert
• One cup cream
• 1 kg pork
• 500g fresh mushrooms
• A cup of white wine
• A little flour
• A little butter

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