Winery BardorfRandersackerer Sonnenstuhl Riesling Am Turm 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 Randersackerer Sonnenstuhl Riesling Am Turm Trocken from the Winery Bardorf
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Randersackerer Sonnenstuhl Riesling Am Turm Trocken of Winery Bardorf in the region of Franken is a with a nice freshness.
Food and wine pairings with Randersackerer Sonnenstuhl Riesling Am Turm Trocken
Pairings that work perfectly with Randersackerer Sonnenstuhl Riesling Am Turm Trocken
Original food and wine pairings with Randersackerer Sonnenstuhl Riesling Am Turm Trocken
The Randersackerer Sonnenstuhl Riesling Am Turm Trocken of Winery Bardorf matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of roast pork in the oven, pageot or chicken breast with curry and mushrooms.
Details and technical informations about Winery Bardorf's Randersackerer Sonnenstuhl Riesling Am Turm 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 Bardorf
The Winery Bardorf is one of of the world's great estates. It offers 29 wines for sale in the of Franken to come and discover on site or to buy online.
The wine region of Franken
Homeland of German Silvaner: dry, straight, mineral and lively whites with notes of green apple, citrus, fresh herbs and a saline touch, planted here for over 350 years (1,500 ha, a quarter of the vineyard). Also supple, floral Müller-Thurgau, taut Riesling, aromatic Bacchus. Some discreet reds (Spätburgunder). 6,040 ha in Bavaria along the Main around Würzburg, red sandstone and shell-limestone soils.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
