Winery Baron KnyphausenRiesling Brut
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Riesling Brut of Winery Baron Knyphausen in the region of Rheingau often reveals types of flavors of earth, microbio or tree fruit and sometimes also flavors of citrus fruit.
Food and wine pairings with Riesling Brut
Pairings that work perfectly with Riesling Brut
Original food and wine pairings with Riesling Brut
The Riesling Brut of Winery Baron Knyphausen matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of sauté of veal with olives (corsica), tuna sandwich or curried veal roulades.
Details and technical informations about Winery Baron Knyphausen's Riesling Brut.
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.
Last vintages of this wine
The best vintages of Riesling Brut from Winery Baron Knyphausen are 0, 2016
Informations about the Winery Baron Knyphausen
The Winery Baron Knyphausen is one of of the world's great estates. It offers 60 wines for sale in the of Rheingau to come and discover on site or to buy online.
The wine region of Rheingau
Historic cradle of great German Riesling: age-worthy whites of rare precision, from taut dry (Trocken) to botrytised sweet (Auslese, Beerenauslese, TBA) with notes of peach, citrus, acacia honey, noble petrol and slatey minerality. Riesling king on ~80% of the vineyard. Also Spätburgunder (Pinot Noir, 8%), notably the fine, silky Assmannshausen. 3,100 ha on south-facing slopes overlooking the Rhine (Hesse).
The word of the wine: Rebêche (champagne)
Must obtained in excess of the 2 550 litres authorised for a weight of 4 000 kilos of grapes. The first 2 050 litres constitute the cuvée and the next 500 litres the taille. The rebêche represents 1 to 3 % of the total volume and must be distilled or used to make ratafia.
