Winery BreeRiesling
White wine
This wine is composed of 100% of the grape variety Riesling.
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 from the Winery Bree
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Riesling of Winery Bree in the region of Pfalz is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Riesling of Winery Bree in the region of Pfalz often reveals types of flavors of pineapple, grapefruit or tropical and sometimes also flavors of citrus, apples or peach.
Food and wine pairings with Riesling
Pairings that work perfectly with Riesling
Original food and wine pairings with Riesling
The Riesling of Winery Bree matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of stuffed mushrooms, zarzuela mayonapo or dab with coconut milk.
Details and technical informations about Winery Bree's Riesling.
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 from Winery Bree are 2008, 2017, 2015, 2014 and 2013.
Informations about the Winery Bree
The Winery Bree is one of of the world's greatest estates. It offers 11 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: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
