Winery DreissigackerHundertmorgen 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 Hundertmorgen Riesling from the Winery Dreissigacker
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Hundertmorgen Riesling of Winery Dreissigacker in the region of Rheinhessen is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Hundertmorgen Riesling of Winery Dreissigacker in the region of Rheinhessen often reveals types of flavors of earth.
Food and wine pairings with Hundertmorgen Riesling
Pairings that work perfectly with Hundertmorgen Riesling
Original food and wine pairings with Hundertmorgen Riesling
The Hundertmorgen Riesling of Winery Dreissigacker matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of bare-assed cockerel (ardennes), wok of pointed cabbage with shrimps and lemongrass bo bun style or imene's tunisian ojja.
Details and technical informations about Winery Dreissigacker's Hundertmorgen 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 Hundertmorgen Riesling from Winery Dreissigacker are 2018, 2014, 0, 2019 and 2016.
Informations about the Winery Dreissigacker
The Winery Dreissigacker is one of of the world's great estates. It offers 98 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
71% white region: Riesling is king (5,000 ha), dry to off-dry, ripe yellow fruit, apple, citrus and fine saline minerality. Supple, floral Müller-Thurgau for everyday, the world's largest Silvaner plantation with herbaceous, straight notes. Historic cradle of off-sweet Liebfraumilch. Some supple reds (Dornfelder, Spätburgunder).
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
