Winery BiovitisRiesling - Rivaner
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Riesling - Rivaner
Pairings that work perfectly with Riesling - Rivaner
Original food and wine pairings with Riesling - Rivaner
The Riesling - Rivaner of Winery Biovitis matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of the tartiflette wrap, fresh salmon risotto or chicken breast with curry and mushrooms.
Details and technical informations about Winery Biovitis's Riesling - Rivaner.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Last vintages of this wine
The best vintages of Riesling - Rivaner from Winery Biovitis are 2018, 2017, 0, 2015
Informations about the Winery Biovitis
The Winery Biovitis is one of of the world's greatest estates. It offers 3 wines for sale in the of Nahe to come and discover on site or to buy online.
The wine region of Nahe
Nahe is one of the smaller German wine regions, named after the Nahe river which joins the Rhein at Rheinhessen/bingen">Bingen. The viticultural carea here is characterised by dramatic topography with steep slopes and craggy outcrops of metamorphic rock. Like most of the regions on or near the Rhine, its most prestigious wines are made from Riesling. There are around 4,000 hectares (10,000 acres) of Vineyards, spread across seven Grosslagen (wine districts) and over 300 Einzellagen (individual vineyard sites).
The word of the wine: Terroir
Strictly speaking, the notion of terroir corresponds to the geological characteristics of a vineyard. However, when we talk about terroir, we take into account the soil, the climate (even the microclimate), the flora, the fauna, and the human factor that characterizes the practices that make up the art of the craft.
