Weingut Dr. FischerBocksteinhof Riesling Feinherb
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, poultry or shellfish.
Taste structure of the Bocksteinhof Riesling Feinherb from the Weingut Dr. Fischer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bocksteinhof Riesling Feinherb of Weingut Dr. Fischer in the region of Mosel is a powerful with a nice freshness.
Food and wine pairings with Bocksteinhof Riesling Feinherb
Pairings that work perfectly with Bocksteinhof Riesling Feinherb
Original food and wine pairings with Bocksteinhof Riesling Feinherb
The Bocksteinhof Riesling Feinherb of Weingut Dr. Fischer matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of chicken in red wine, pasta shells or veal tagine with preserved lemons and saffron.
Details and technical informations about Weingut Dr. Fischer's Bocksteinhof Riesling Feinherb.
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 Weingut Dr. Fischer
The Weingut Dr. Fischer is one of of the world's great estates. It offers 21 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Kingdom of lively, crystalline Riesling: citrus, green apple, gunflint, tangy tension and signature slate minerality. From light, fruity Kabinett to off-dry Spätlese, up to sweet Auslese and Trockenbeerenauslese of rare finesse. Some supple Müller-Thurgau and lively Elbling. Steeply sloped vineyards (up to 65% at the Bremmer Calmont) on blue and grey slate, 5,400 ha of Riesling (61.
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
