Winery Ceccanti Kiewa Valley WinesVictoria Riesling
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, poultry or appetizers and snacks.
Taste structure of the Victoria Riesling from the Winery Ceccanti Kiewa Valley Wines
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Victoria Riesling of Winery Ceccanti Kiewa Valley Wines in the region of Victoria is a with a nice freshness.
Food and wine pairings with Victoria Riesling
Pairings that work perfectly with Victoria Riesling
Original food and wine pairings with Victoria Riesling
The Victoria Riesling of Winery Ceccanti Kiewa Valley Wines matches generally quite well with dishes of pork, shellfish or poultry such as recipes of turkey stuffed with chestnuts, tagliatelle with shrimps or quiche without pastry.
Details and technical informations about Winery Ceccanti Kiewa Valley Wines's Victoria 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 Ceccanti Kiewa Valley Wines
The Winery Ceccanti Kiewa Valley Wines is one of of the world's greatest estates. It offers 6 wines for sale in the of Victoria to come and discover on site or to buy online.
The wine region of Victoria
Australian diversity from cool to temperate climate. Yarra Valley and Mornington: fine, silky Pinot Noir (cherry, raspberry, undergrowth), taut, mineral Chardonnay. Heathcote: structured Shiraz with black fruits, pepper and chocolate. Rutherglen, fortified capital: opulent sweet Topaque and Muscat (raisin, caramel, fig, roast notes).
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
