Winery Cooks LotAllotment No. 333 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 Allotment No. 333 Riesling from the Winery Cooks Lot
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Allotment No. 333 Riesling of Winery Cooks Lot in the region of Nouvelle-Galles du Sud is a with a nice freshness.
Food and wine pairings with Allotment No. 333 Riesling
Pairings that work perfectly with Allotment No. 333 Riesling
Original food and wine pairings with Allotment No. 333 Riesling
The Allotment No. 333 Riesling of Winery Cooks Lot matches generally quite well with dishes of pork, shellfish or poultry such as recipes of capellini with prosciutto, lobster tail armorican style or okonomiyaki or japanese 'pancake.
Details and technical informations about Winery Cooks Lot's Allotment No. 333 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.
Last vintages of this wine
The best vintages of Allotment No. 333 Riesling from Winery Cooks Lot are 0
Informations about the Winery Cooks Lot
The Winery Cooks Lot is one of of the world's greatest estates. It offers 18 wines for sale in the of Orange to come and discover on site or to buy online.
The wine region of Orange
High-altitude Australian region (600-1,100 m) in New South Wales: signature Chardonnay as king white — racy and mineral with notes of lively citrus, green apple, pear, white flowers and a chalky touch, chiselled acidity preserved by the cool climate. Pinot Noir, spicy Shiraz and structured Cabernet as elegant reds (cherry, pepper, blackberry, cedar). Taut Sauvignon Blanc as backup. GI (1997), volcanic basaltic soils on Mount Canobolas (extinct volcano), cool high-altitude climate.
The wine region of Nouvelle-Galles du Sud
Australia's 2nd wine state with diverse regions. Iconic Hunter Valley: a Sémillon unlike any other, straight, low-alcohol dry whites with vivid citrus when young, evolving over 10-20 years toward honey, toast and lanolin. Medium-bodied Hunter Shiraz, spicy and earthy (leather, red fruits). Also round Chardonnay and aromatic Verdelho.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
