Winery Crama HermeziuRiesling de Rhin Sec
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Riesling de Rhin Sec of Winery Crama Hermeziu in the region of Moldova often reveals types of flavors of earth, tree fruit.
Food and wine pairings with Riesling de Rhin Sec
Pairings that work perfectly with Riesling de Rhin Sec
Original food and wine pairings with Riesling de Rhin Sec
The Riesling de Rhin Sec of Winery Crama Hermeziu matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of steamed pork chops, smoked salmon pasta gratin or chinese noodles with shrimp.
Details and technical informations about Winery Crama Hermeziu's Riesling de Rhin Sec.
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 de Rhin Sec from Winery Crama Hermeziu are 2018, 0
Informations about the Winery Crama Hermeziu
The Winery Crama Hermeziu is one of of the world's greatest estates. It offers 37 wines for sale in the of Moldova to come and discover on site or to buy online.
The wine region of Moldova
Eastern European wine country among the world's most densely planted. Whites dominate (~70%) as signatures. Native Fetească Albă with signature notes of white flowers, pear, citrus and a honeyed touch, tense palate — Moldova's soul. Also ample Chardonnay, mineral Rkatsiteli, straight Aligoté.
The word of the wine: Amber
(1) A colour close to amber, sometimes taken on by white wines aged for a long time, or by oxidising prematurely. (2) A term used on the label to designate white Rivesaltes aged for at least thirty months in an oxidizing environment.
