Winery Bernhard KochAlexander
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 Alexander from the Winery Bernhard Koch
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alexander of Winery Bernhard Koch in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Alexander
Pairings that work perfectly with Alexander
Original food and wine pairings with Alexander
The Alexander of Winery Bernhard Koch matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of whiskey paupiettes, real swiss fondue or provencal bourride.
Details and technical informations about Winery Bernhard Koch's Alexander.
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 Alexander from Winery Bernhard Koch are 0
Informations about the Winery Bernhard Koch
The Winery Bernhard Koch is one of of the world's great estates. It offers 96 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: 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.
