Winery Claes SchmittRiesling Kabinett
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 Riesling Kabinett from the Winery Claes Schmitt
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Riesling Kabinett of Winery Claes Schmitt in the region of Mosel is a with a nice freshness.
Food and wine pairings with Riesling Kabinett
Pairings that work perfectly with Riesling Kabinett
Original food and wine pairings with Riesling Kabinett
The Riesling Kabinett of Winery Claes Schmitt matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of salted lentils, wok of shrimps with vegetables or dab with coconut milk.
Details and technical informations about Winery Claes Schmitt's Riesling Kabinett.
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 Riesling Kabinett from Winery Claes Schmitt are 0
Informations about the Winery Claes Schmitt
The Winery Claes Schmitt is one of of the world's great estates. It offers 27 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
