Winery KünstlerErfahrungs Schatz Riesling
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 Erfahrungs Schatz Riesling from the Winery Künstler
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Erfahrungs Schatz Riesling of Winery Künstler in the region of Rheingau is a with a nice freshness.
Food and wine pairings with Erfahrungs Schatz Riesling
Pairings that work perfectly with Erfahrungs Schatz Riesling
Original food and wine pairings with Erfahrungs Schatz Riesling
The Erfahrungs Schatz Riesling of Winery Künstler matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of bare-assed cockerel (ardennes), soy and shrimp noodles or chicken on a bed of summer vegetables.
Details and technical informations about Winery Künstler's Erfahrungs Schatz Riesling.
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.
Informations about the Winery Künstler
The Winery Künstler is one of wineries to follow in Rheingau.. It offers 107 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: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
