Winery Bernhard KochRiesling Vom Buntsandstein
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 Riesling Vom Buntsandstein from the Winery Bernhard Koch
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Riesling Vom Buntsandstein of Winery Bernhard Koch in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Riesling Vom Buntsandstein
Pairings that work perfectly with Riesling Vom Buntsandstein
Original food and wine pairings with Riesling Vom Buntsandstein
The Riesling Vom Buntsandstein of Winery Bernhard Koch matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of pork gyros, fish and shrimp curry or thai basil chicken.
Details and technical informations about Winery Bernhard Koch's Riesling Vom Buntsandstein.
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 Vom Buntsandstein 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: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
