Winery DidingerBopparder Hamm Feuerlay Riesling Hochgewächs 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 Bopparder Hamm Feuerlay Riesling Hochgewächs Trocken from the Winery Didinger
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bopparder Hamm Feuerlay Riesling Hochgewächs Trocken of Winery Didinger in the region of Mittelrhein is a with a nice freshness.
Food and wine pairings with Bopparder Hamm Feuerlay Riesling Hochgewächs Trocken
Pairings that work perfectly with Bopparder Hamm Feuerlay Riesling Hochgewächs Trocken
Original food and wine pairings with Bopparder Hamm Feuerlay Riesling Hochgewächs Trocken
The Bopparder Hamm Feuerlay Riesling Hochgewächs Trocken of Winery Didinger matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of wild boar stew, giant paella cooked on a wood fire or chicken with olives in a couscousier.
Details and technical informations about Winery Didinger's Bopparder Hamm Feuerlay Riesling Hochgewächs 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 Didinger
The Winery Didinger is one of of the world's greatest estates. It offers 25 wines for sale in the of Mittelrhein to come and discover on site or to buy online.
The wine region of Mittelrhein
Mittelrhein is one of Germany's smaller wine regions, with around 468 hectares (1,156 acres) under Vine. A Long, thin region, it follows the course of the Rhine river between Rheinhessen/bingen">Bingen and Bonn, a distance of about 100 kilometers (60 miles) as the crow flies. At its Southern end, the region abuts the western edge of Rheinhessen and northern limits of the Nahe. It also intersects with the Mosel and Ahr regions, where their respective rivers Flow into the Rhine.
News related to this wine
The Mâcon plus appellation investigated through its geology and geography
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the appellation Mâcon plus geographical denomination . The tectonics and the very different nature of the rocks that make up the subsoil of this region explain the great variety of soils found in this part fo Bourgogne. It also explains why each wine offers a different personnality. This vid ...
At the heart of the terroirs of Mâcon-Lugny
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Lugny, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines ...
An overview of Irancy appellation
The Bourgogne Wine Board (BIVB) invites you to a survey of the magnificient vineyard of Irancy. Forgotten for too long, this appellation in back on the front of the scene. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines.com/ #BourgogneWines #VinsBourgogne #Iranc ...
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
