Winery Andreas BraunVolkacher Ratsherr Riesling Kabinett Trocken
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 Volkacher Ratsherr Riesling Kabinett Trocken from the Winery Andreas Braun
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Volkacher Ratsherr Riesling Kabinett Trocken of Winery Andreas Braun in the region of Franken is a with a nice freshness.
Food and wine pairings with Volkacher Ratsherr Riesling Kabinett Trocken
Pairings that work perfectly with Volkacher Ratsherr Riesling Kabinett Trocken
Original food and wine pairings with Volkacher Ratsherr Riesling Kabinett Trocken
The Volkacher Ratsherr Riesling Kabinett Trocken of Winery Andreas Braun matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of beef stew, stuffed squid or baked sea bream.
Details and technical informations about Winery Andreas Braun's Volkacher Ratsherr Riesling Kabinett Trocken.
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 Volkacher Ratsherr Riesling Kabinett Trocken from Winery Andreas Braun are 0
Informations about the Winery Andreas Braun
The Winery Andreas Braun is one of of the world's greatest estates. It offers 51 wines for sale in the of Franken to come and discover on site or to buy online.
The wine region of Franken
Homeland of German Silvaner: dry, straight, mineral and lively whites with notes of green apple, citrus, fresh herbs and a saline touch, planted here for over 350 years (1,500 ha, a quarter of the vineyard). Also supple, floral Müller-Thurgau, taut Riesling, aromatic Bacchus. Some discreet reds (Spätburgunder). 6,040 ha in Bavaria along the Main around Würzburg, red sandstone and shell-limestone soils.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
