Domaine les DamianesRooise Witte Riesling
White wine
This wine generally goes well with pork, vegetarian or poultry.
The Rooise Witte Riesling of the Domaine les Damianes is in the top 10 of wines of Noord-Brabant.
Food and wine pairings with Rooise Witte Riesling
Pairings that work perfectly with Rooise Witte Riesling
Original food and wine pairings with Rooise Witte Riesling
The Rooise Witte Riesling of Domaine les Damianes matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of stuffed pumpkin, irish tartiflette or chicken with green olives.
Details and technical informations about Domaine les Damianes's Rooise Witte Riesling.
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.
Last vintages of this wine
The best vintages of Rooise Witte Riesling from Domaine les Damianes are 0, 2018
Informations about the Domaine les Damianes
The Domaine les Damianes is one of of the world's greatest estates. It offers 6 wines for sale in the of Noord-Brabant to come and discover on site or to buy online.
The wine region of Noord-Brabant
The wine region of of Netherlands. Wineries and vineyards like the Domaine les Damianes or the Domaine les Damianes produce mainly wines sparkling and red. The most planted grape varieties in the region of are Riesling, Dornfelder and Regent, they are then used in wines in blends or as a single variety. We currently count 1 estates and châteaux in the of , producing 2 different wines in conventional, organic and biodynamic agriculture.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
