Winery Dr. Bürklin-WolfRiesling Spätlese Forster Pechstein
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 Riesling Spätlese Forster Pechstein from the Winery Dr. Bürklin-Wolf
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Riesling Spätlese Forster Pechstein of Winery Dr. Bürklin-Wolf in the region of Pfalz is a with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Riesling Spätlese Forster Pechstein
Pairings that work perfectly with Riesling Spätlese Forster Pechstein
Original food and wine pairings with Riesling Spätlese Forster Pechstein
The Riesling Spätlese Forster Pechstein of Winery Dr. Bürklin-Wolf matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of melt-in-the-mouth pork tenderloin casserole, periwinkles - the perfect cook! or lamb kebab.
Details and technical informations about Winery Dr. Bürklin-Wolf's Riesling Spätlese Forster Pechstein.
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 Riesling Spätlese Forster Pechstein from Winery Dr. Bürklin-Wolf are 0
Informations about the Winery Dr. Bürklin-Wolf
The Winery Dr. Bürklin-Wolf is one of of the world's great estates. It offers 125 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
