Weingut Dr. FischerSaarburger Alte Reben 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 Saarburger Alte Reben Riesling from the Weingut Dr. Fischer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Saarburger Alte Reben Riesling of Weingut Dr. Fischer in the region of Mosel is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Saarburger Alte Reben Riesling of Weingut Dr. Fischer in the region of Mosel often reveals types of flavors of earth, tree fruit or citrus fruit.
Food and wine pairings with Saarburger Alte Reben Riesling
Pairings that work perfectly with Saarburger Alte Reben Riesling
Original food and wine pairings with Saarburger Alte Reben Riesling
The Saarburger Alte Reben Riesling of Weingut Dr. Fischer matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of wild boar bourguignon, lobster and scallops on a bed of leeks or makrouna salsa (tunisian pastry).
Details and technical informations about Weingut Dr. Fischer's Saarburger Alte Reben 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.
Last vintages of this wine
The best vintages of Saarburger Alte Reben Riesling from Weingut Dr. Fischer are 2018, 2017, 2016, 0 and 2015.
Informations about the Weingut Dr. Fischer
The Weingut Dr. Fischer is one of of the world's greatest 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
