Winery JuliusspitalWürzburger Abtsleite 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 Würzburger Abtsleite Riesling Trocken from the Winery Juliusspital
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Würzburger Abtsleite Riesling Trocken of Winery Juliusspital in the region of Franken is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Würzburger Abtsleite Riesling Trocken of Winery Juliusspital in the region of Franken often reveals types of flavors of citrus, green apple or lime and sometimes also flavors of honey, earth or tree fruit.
Food and wine pairings with Würzburger Abtsleite Riesling Trocken
Pairings that work perfectly with Würzburger Abtsleite Riesling Trocken
Original food and wine pairings with Würzburger Abtsleite Riesling Trocken
The Würzburger Abtsleite Riesling Trocken of Winery Juliusspital matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of traditional flemish carbonades, cuttlefish rust or monkfish with curry.
Details and technical informations about Winery Juliusspital's Würzburger Abtsleite Riesling 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 Würzburger Abtsleite Riesling Trocken from Winery Juliusspital are 2017, 2016, 2018, 2015
Informations about the Winery Juliusspital
The Winery Juliusspital is one of of the world's great estates. It offers 95 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: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
