Winery Daniel MatternRhabarber Spritz
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Rhabarber Spritz
Pairings that work perfectly with Rhabarber Spritz
Original food and wine pairings with Rhabarber Spritz
The Rhabarber Spritz of Winery Daniel Mattern matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of baeckeoffe, tartiflette with smoked salmon or lamb kebab.
Details and technical informations about Winery Daniel Mattern's Rhabarber Spritz.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Last vintages of this wine
The best vintages of Rhabarber Spritz from Winery Daniel Mattern are 0
Informations about the Winery Daniel Mattern
The Winery Daniel Mattern is one of of the world's greatest estates. It offers 31 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
Rheinhessen is Germany's largest region for producing the quality wines of the Qualitätswein bestimmter Anbaugebiete (QbA) and Prädikatswein designations, with roughly 26,500 hectares (65,000 acres) of Vineyard">Vineyards as of 2014. Many of its most significant viticultural areas are favorably influenced by the Rhine river, which runs aLong its North and eastern borders. The Rhine, along with the Nahe river to the west and the Haardt mountains to its South, form a natural border. Rheinhessen covers an area south of Rheingau, north of Pfalz and east of Nahe, and is located within the Rhineland-Palatinate federal state.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
