
Winery Balthasar RessRiesling Extra Dry
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Riesling Extra Dry
Pairings that work perfectly with Riesling Extra Dry
Original food and wine pairings with Riesling Extra Dry
The Riesling Extra Dry of Winery Balthasar Ress matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of stuffed mushrooms, fish balls or chicken curry samoussas.
Details and technical informations about Winery Balthasar Ress's Riesling Extra Dry.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Last vintages of this wine
The best vintages of Riesling Extra Dry from Winery Balthasar Ress are 2014, 0, 2015
Informations about the Winery Balthasar Ress
The Winery Balthasar Ress is one of of the world's great estates. It offers 131 wines for sale in the of Rheingau to come and discover on site or to buy online.
The wine region of Rheingau
Rheingau is one of the most important of Germany's 13 Anbaugebiete wine regions. However it is far from the biggest; with 3,076 hectares (7,600 acres) of Vineyard">Vineyards documented in 2012, its output is around one tenth of that from the Pfalz and Rheinhessen regions. Located on the Rhine a 20-minute drive west of Frankfurt, the -gau suffix denotes that it was once a county of the Frankish Empire. The classic Rheingau wine is a DryRiesling with pronounced Acidity and aromas of citrus fruits and smoke-tinged minerality – typically more "masculine" than its equivalent from the Mosel.
The word of the wine: Sapid
Said of a wine rich in flavours.














