Winery Borell DiehlRiesling Kabinett Trocken vom Muschelkalk
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 Kabinett Trocken vom Muschelkalk from the Winery Borell Diehl
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Riesling Kabinett Trocken vom Muschelkalk of Winery Borell Diehl in the region of Pfalz is a with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Riesling Kabinett Trocken vom Muschelkalk
Pairings that work perfectly with Riesling Kabinett Trocken vom Muschelkalk
Original food and wine pairings with Riesling Kabinett Trocken vom Muschelkalk
The Riesling Kabinett Trocken vom Muschelkalk of Winery Borell Diehl matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of pork colombo, creamy tomato squid or braised chicken and plantains.
Details and technical informations about Winery Borell Diehl's Riesling Kabinett Trocken vom Muschelkalk.
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 Kabinett Trocken vom Muschelkalk from Winery Borell Diehl are 0
Informations about the Winery Borell Diehl
The Winery Borell Diehl is one of of the world's great estates. It offers 89 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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
