Winery Bischöfliche Weingüter TrierAyler Riesling Brut
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Ayler Riesling Brut
Pairings that work perfectly with Ayler Riesling Brut
Original food and wine pairings with Ayler Riesling Brut
The Ayler Riesling Brut of Winery Bischöfliche Weingüter Trier matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of north welsch, papillotes of simple salmon steaks or curried coral lentils.
Details and technical informations about Winery Bischöfliche Weingüter Trier's Ayler Riesling Brut.
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 Ayler Riesling Brut from Winery Bischöfliche Weingüter Trier are 0
Informations about the Winery Bischöfliche Weingüter Trier
The Winery Bischöfliche Weingüter Trier is one of wineries to follow in Mosel.. It offers 95 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Mosel is the most famous of Germany's 13 official wine regions, and also the third largest in terms of production. As with many German regions, it is most aasociated with a range of wine styles made from the Riesling grape variety, but Müller-Thurgau is also widely planted. The best Mosel Riesling wines are some of the finest whites in the world. Light and low in Alcohol, they can be intensely fragrant with beguiling Floral">floral and Mineral notes, and a wonderful Balance of sweetness and Acidity.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
