Winery Be.Radiant Riesling
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 Radiant Riesling from the Winery Be.
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Radiant Riesling of Winery Be. in the region of California is a with a nice freshness.
Food and wine pairings with Radiant Riesling
Pairings that work perfectly with Radiant Riesling
Original food and wine pairings with Radiant Riesling
The Radiant Riesling of Winery Be. matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of quiche with bacon and gruyère cheese, mussels with rosemary and barbecue or tunisian mloukia of grandmother mimi.
Details and technical informations about Winery Be.'s Radiant Riesling.
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 Radiant Riesling from Winery Be. are 2013, 2011, 0
Informations about the Winery Be.
The Winery Be. is one of of the world's greatest estates. It offers 7 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Sorting
Action which consists in removing the bad grains, not ripe or affected by the rot. We often use vibrating sorting tables which, by shaking, make the impurities fall to the ground. In the case of sweet wines, we speak of harvesting by successive selections, in several passages, to select the very ripe grapes each time.
