Winery Georg BreuerPfaffenwies
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, poultry or shellfish.
Taste structure of the Pfaffenwies from the Winery Georg Breuer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pfaffenwies of Winery Georg Breuer in the region of Rheingau is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Pfaffenwies of Winery Georg Breuer in the region of Rheingau often reveals types of flavors of earth.
Food and wine pairings with Pfaffenwies
Pairings that work perfectly with Pfaffenwies
Original food and wine pairings with Pfaffenwies
The Pfaffenwies of Winery Georg Breuer matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of spanish paella, marinated mussels with maroilles or carrot soup with curry and coconut milk.
Details and technical informations about Winery Georg Breuer's Pfaffenwies.
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 Pfaffenwies from Winery Georg Breuer are 2019, 0
Informations about the Winery Georg Breuer
The Winery Georg Breuer is one of of the world's great estates. It offers 61 wines for sale in the of Rheingau to come and discover on site or to buy online.
The wine region of Rheingau
Historic cradle of great German Riesling: age-worthy whites of rare precision, from taut dry (Trocken) to botrytised sweet (Auslese, Beerenauslese, TBA) with notes of peach, citrus, acacia honey, noble petrol and slatey minerality. Riesling king on ~80% of the vineyard. Also Spätburgunder (Pinot Noir, 8%), notably the fine, silky Assmannshausen. 3,100 ha on south-facing slopes overlooking the Rhine (Hesse).
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
