Winery EiseleS-Line Riesling 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 S-Line Riesling Trocken from the Winery Eisele
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the S-Line Riesling Trocken of Winery Eisele in the region of Württemberg is a with a nice freshness.
Food and wine pairings with S-Line Riesling Trocken
Pairings that work perfectly with S-Line Riesling Trocken
Original food and wine pairings with S-Line Riesling Trocken
The S-Line Riesling Trocken of Winery Eisele matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of endives with ham (improved), rougaille tomatoes (madagascar) or sheep's feet with mountain honey.
Details and technical informations about Winery Eisele's S-Line Riesling Trocken.
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.
Informations about the Winery Eisele
The Winery Eisele is one of of the world's greatest estates. It offers 20 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.
The word of the wine: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
