Winery Andreas BenderRiesling - Weißburgunder Trocken
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, poultry or shellfish.
Taste structure of the Riesling - Weißburgunder Trocken from the Winery Andreas Bender
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Riesling - Weißburgunder Trocken of Winery Andreas Bender in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Riesling - Weißburgunder Trocken
Pairings that work perfectly with Riesling - Weißburgunder Trocken
Original food and wine pairings with Riesling - Weißburgunder Trocken
The Riesling - Weißburgunder Trocken of Winery Andreas Bender matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of flamenkuche express, fish shells or express seafood spaghetti.
Details and technical informations about Winery Andreas Bender's Riesling - Weißburgunder Trocken.
Discover the grape variety: Riesling
Crystalline, taut whites with vibrant acidity and aromas of citrus, green apple, white flowers, vineyard peach and mineral/petrol notes with age. Made as dry (Trocken, Alsace), off-dry (Kabinett, Spätlese) and sweet (Auslese, Beerenauslese, Trockenbeerenauslese, late harvest). Star of the Moselle, Rheingau, Alsace AOC and Wachau. Also exported to Clare Valley and Finger Lakes.
Informations about the Winery Andreas Bender
The Winery Andreas Bender is one of of the world's great estates. It offers 42 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Concentrator
A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.
