Winery Blees FerberRiesling Hochgewächs Halbtrocken
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 Hochgewächs Halbtrocken from the Winery Blees Ferber
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Riesling Hochgewächs Halbtrocken of Winery Blees Ferber in the region of Mosel is a with a nice freshness.
Food and wine pairings with Riesling Hochgewächs Halbtrocken
Pairings that work perfectly with Riesling Hochgewächs Halbtrocken
Original food and wine pairings with Riesling Hochgewächs Halbtrocken
The Riesling Hochgewächs Halbtrocken of Winery Blees Ferber matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of gloom and doom, lamb with okra sauce or grilled tuna with mediterranean marinade.
Details and technical informations about Winery Blees Ferber's Riesling Hochgewächs Halbtrocken.
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 Blees Ferber
The Winery Blees Ferber is one of of the world's great estates. It offers 35 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Kingdom of lively, crystalline Riesling: citrus, green apple, gunflint, tangy tension and signature slate minerality. From light, fruity Kabinett to off-dry Spätlese, up to sweet Auslese and Trockenbeerenauslese of rare finesse. Some supple Müller-Thurgau and lively Elbling. Steeply sloped vineyards (up to 65% at the Bremmer Calmont) on blue and grey slate, 5,400 ha of Riesling (61.
The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
