Winery ErathRiesling Dry
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 Riesling Dry from the Winery Erath
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Riesling Dry of Winery Erath in the region of Oregon is a with a nice freshness.
Food and wine pairings with Riesling Dry
Pairings that work perfectly with Riesling Dry
Original food and wine pairings with Riesling Dry
The Riesling Dry of Winery Erath matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of potato and bacon omelette, bouillabaisse like in marseille or oriental stuffed vegetables.
Details and technical informations about Winery Erath's Riesling Dry.
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.
Informations about the Winery Erath
The Winery Erath is one of of the world's great estates. It offers 52 wines for sale in the of Oregon to come and discover on site or to buy online.
The wine region of Oregon
Oregon, located in the Pacific Northwest of the United States, is one of the youngest and most promising wine regions in the world. The state put itself on the international wine map in the late 1960s and has been building its position ever since. Production volumes have remained relatively quiet. The 2017 Oregon Vineyards and Wineries report recorded just under 34,000 acres (13,750 hectares) of planted vineyards.
News related to this wine
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The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.