Winery CleebourgEselsforch Riesling Rott
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, vegetarian or rich fish (salmon, tuna etc).
Taste structure of the Eselsforch Riesling Rott from the Winery Cleebourg
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Eselsforch Riesling Rott of Winery Cleebourg in the region of Alsace is a powerful with a nice freshness.
Food and wine pairings with Eselsforch Riesling Rott
Pairings that work perfectly with Eselsforch Riesling Rott
Original food and wine pairings with Eselsforch Riesling Rott
The Eselsforch Riesling Rott of Winery Cleebourg matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of the tartiflette wrap, codfish aioli or lamb tagine with honey and onions.
Details and technical informations about Winery Cleebourg's Eselsforch Riesling Rott.
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 Cleebourg
The Winery Cleebourg is one of of the world's great estates. It offers 86 wines for sale in the of Alsace to come and discover on site or to buy online.
The wine region of Alsace
Capital of great French aromatic whites, most often dry and single-varietal. Straight, mineral Riesling (lemon, gunflint), opulent, exuberant Gewurztraminer (lychee, rose, spices), round, smoky Pinot Gris, floral, crisp Muscat, supple Pinot Blanc. Fine, fruity Crémants d'Alsace, exceptional sweet Vendanges Tardives and Sélection de Grains Nobles. 15,500 ha at the foot of the Vosges on varied soils, 51 Grands Crus since 1975.
The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
