Winery WernerApotheke Riesling Spätlese
White wine
In the mouth this white wine is a powerful with a good balance between acidity and sweetness.
This wine generally goes well with pork, poultry or shellfish.
Taste structure of the Apotheke Riesling Spätlese from the Winery Werner
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Apotheke Riesling Spätlese of Winery Werner in the region of Mosel is a powerful with a good balance between acidity and sweetness.
Wine flavors and olphactive analysis
On the nose the Apotheke Riesling Spätlese of Winery Werner in the region of Mosel often reveals types of flavors of tree fruit.
Food and wine pairings with Apotheke Riesling Spätlese
Pairings that work perfectly with Apotheke Riesling Spätlese
Original food and wine pairings with Apotheke Riesling Spätlese
The Apotheke Riesling Spätlese of Winery Werner matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of stuffed round zucchini, shrimp with cream and fettuccine or currywurst.
Details and technical informations about Winery Werner's Apotheke Riesling Spätlese.
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 Apotheke Riesling Spätlese from Winery Werner are 0
Informations about the Winery Werner
The Winery Werner is one of of the world's great estates. It offers 35 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Kingdom of lively, crystalline Riesling: citrus, green apple, gunflint, tangy tension and signature slate minerality. From light, fruity Kabinett to off-dry Spätlese, up to sweet Auslese and Trockenbeerenauslese of rare finesse. Some supple Müller-Thurgau and lively Elbling. Steeply sloped vineyards (up to 65% at the Bremmer Calmont) on blue and grey slate, 5,400 ha of Riesling (61.
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.
