Winery Bodrumi i VjetërRiesling Semi Dry
White wine
This wine generally goes well with pork, vegetarian or poultry.
The Riesling Semi Dry of the Winery Bodrumi i Vjetër is in the top 80 of wines of Kosovo and in the top 70 of wines of Metohija.
Food and wine pairings with Riesling Semi Dry
Pairings that work perfectly with Riesling Semi Dry
Original food and wine pairings with Riesling Semi Dry
The Riesling Semi Dry of Winery Bodrumi i Vjetër matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of cannelloni of meat, tuna, goat cheese and mustard pie or chicken tagine.
Details and technical informations about Winery Bodrumi i Vjetër's Riesling Semi Dry.
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 Bodrumi i Vjetër
The Winery Bodrumi i Vjetër is one of of the world's greatest estates. It offers 11 wines for sale in the of Metohija to come and discover on site or to buy online.
The wine region of Metohija
Winemaking region of western Kosovo at the foot of the Prokletije mountains, with heritage from Serbian Orthodox monasteries (Velika Hoča, historic medieval centre), ~3,200 ha (down from 9,000-10,000 before the war). Signature Vranac: powerful and structured with blackberry, black cherry, dried plum, spice, leather and balsamic hints, firm tannins. Spiced Cabernet Franc, light Pinot Noir and supple Gamay as complements. Tense Riesling as minority white.
The word of the wine: Amber
(1) A colour close to amber, sometimes taken on by white wines aged for a long time, or by oxidising prematurely. (2) A term used on the label to designate white Rivesaltes aged for at least thirty months in an oxidizing environment.
