Winery CantzheimDie Gärtnerin 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 Die Gärtnerin Riesling from the Winery Cantzheim
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Die Gärtnerin Riesling of Winery Cantzheim in the region of Mosel is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Die Gärtnerin Riesling of Winery Cantzheim in the region of Mosel often reveals types of flavors of microbio, tree fruit.
Food and wine pairings with Die Gärtnerin Riesling
Pairings that work perfectly with Die Gärtnerin Riesling
Original food and wine pairings with Die Gärtnerin Riesling
The Die Gärtnerin Riesling of Winery Cantzheim matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of reblochon tartiflette, pasta with shrimp or pasta with puttanesca sauce.
Details and technical informations about Winery Cantzheim's Die Gärtnerin 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 Die Gärtnerin Riesling from Winery Cantzheim are 0, 2017
Informations about the Winery Cantzheim
The Winery Cantzheim is one of of the world's greatest estates. It offers 20 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
