Winery BergdoltRiesling Vom Graf
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, poultry or shellfish.
Taste structure of the Riesling Vom Graf from the Winery Bergdolt
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Riesling Vom Graf of Winery Bergdolt in the region of Pfalz is a powerful with a nice freshness.
Food and wine pairings with Riesling Vom Graf
Pairings that work perfectly with Riesling Vom Graf
Original food and wine pairings with Riesling Vom Graf
The Riesling Vom Graf of Winery Bergdolt matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of flamenkuche express, wok of pointed cabbage with shrimps and lemongrass bo bun style or braised chicken and plantains.
Details and technical informations about Winery Bergdolt's Riesling Vom Graf.
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 Bergdolt
The Winery Bergdolt is one of of the world's great estates. It offers 57 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: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
