Winery BrendelPfalz Riesling
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 Pfalz Riesling from the Winery Brendel
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pfalz Riesling of Winery Brendel in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Pfalz Riesling
Pairings that work perfectly with Pfalz Riesling
Original food and wine pairings with Pfalz Riesling
The Pfalz Riesling of Winery Brendel matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of reblochon tartiflette, creamy tomato squid or chicken on a bed of summer vegetables.
Details and technical informations about Winery Brendel's Pfalz Riesling.
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 Pfalz Riesling from Winery Brendel are 0
Informations about the Winery Brendel
The Winery Brendel is one of of the world's greatest estates. It offers 10 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
