Winery Erich StachelKapellenberg Riesling
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 Kapellenberg Riesling from the Winery Erich Stachel
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kapellenberg Riesling of Winery Erich Stachel in the region of Pfalz is a powerful with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Kapellenberg Riesling
Pairings that work perfectly with Kapellenberg Riesling
Original food and wine pairings with Kapellenberg Riesling
The Kapellenberg Riesling of Winery Erich Stachel matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of mushroom, bacon and gruyere quiche, mussels with bleu de bresse or makrouna salsa (tunisian pastry).
Details and technical informations about Winery Erich Stachel's Kapellenberg 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 Kapellenberg Riesling from Winery Erich Stachel are 0
Informations about the Winery Erich Stachel
The Winery Erich Stachel is one of of the world's greatest estates. It offers 46 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Solera
A method of maturing practiced in Andalusia for certain sherries, which aims to continuously blend older and younger wines. It consists of stacking several layers of barrels; those located at ground level (solera) contain the oldest wines, the youngest being stored in the barrels on the upper level. The wine to be bottled is taken from the barrels on the lower level, which is replaced by younger wine from the upper level, and so on.
