Winery Castel PeterDürkheimer Spielberg 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 Spielberg Riesling from the Winery Castel Peter
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dürkheimer Spielberg Riesling of Winery Castel Peter in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Dürkheimer Spielberg Riesling
Pairings that work perfectly with Dürkheimer Spielberg Riesling
Original food and wine pairings with Dürkheimer Spielberg Riesling
The Dürkheimer Spielberg Riesling of Winery Castel Peter matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of barbecued filet mignon, fish and shrimp wok with curry or scallops with coconut cream.
Details and technical informations about Winery Castel Peter's Dürkheimer Spielberg 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 greatest 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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
