Winery Castel PeterDürkheimer Fuchsmantel 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 Dürkheimer Fuchsmantel Riesling from the Winery Castel Peter
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dürkheimer Fuchsmantel Riesling of Winery Castel Peter in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Dürkheimer Fuchsmantel Riesling
Pairings that work perfectly with Dürkheimer Fuchsmantel Riesling
Original food and wine pairings with Dürkheimer Fuchsmantel Riesling
The Dürkheimer Fuchsmantel Riesling of Winery Castel Peter matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of stuffed eggplant (with vegetables or mixed), marmite dieppoise or sheep's feet with mountain honey.
Details and technical informations about Winery Castel Peter's Dürkheimer Fuchsmantel 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.
Informations about the Winery Castel Peter
The Winery Castel Peter is one of of the world's great estates. It offers 35 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: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
