Domaines VinsmoselleCoteaux de Stadtbredimus Riesling
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Coteaux de Stadtbredimus Riesling
Pairings that work perfectly with Coteaux de Stadtbredimus Riesling
Original food and wine pairings with Coteaux de Stadtbredimus Riesling
The Coteaux de Stadtbredimus Riesling of Domaines Vinsmoselle matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of rabbit in white wine (casserole), tuna catalan style or navarin of lamb.
Details and technical informations about Domaines Vinsmoselle's Coteaux de Stadtbredimus 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 Coteaux de Stadtbredimus Riesling from Domaines Vinsmoselle are 0
Informations about the Domaines Vinsmoselle
The Domaines Vinsmoselle is one of wineries to follow in Moselle.. It offers 177 wines for sale in the of Moselle to come and discover on site or to buy online.
The wine region of Moselle
Moselle is an appellation covering white, red and rosé wines from an area in the administrative department of Moselle in Northeastern France. The Vineyard">Vineyard zone covers land on both sides of the Mosel River (known locally as the Moselle), before it flows north to form the heart of Germany's famed Mosel wine region. Moselle wines are most often light, Aromatic whites with crisp Acidity. They are made predominantly from the Auxerrois Blanc and Müller-Thurgau grape varieties.
The word of the wine: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
