Winery PierothMünster Sarmsheimer Steinkopf Riesling Spätlese
White wine
This wine generally goes well with pork, poultry or shellfish.
Food and wine pairings with Münster Sarmsheimer Steinkopf Riesling Spätlese
Pairings that work perfectly with Münster Sarmsheimer Steinkopf Riesling Spätlese
Original food and wine pairings with Münster Sarmsheimer Steinkopf Riesling Spätlese
The Münster Sarmsheimer Steinkopf Riesling Spätlese of Winery Pieroth matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of the real vegetables stuffed in the provençal way, shrimp and chorizo risotto or chinese noodles with shrimp.
Details and technical informations about Winery Pieroth's Münster Sarmsheimer Steinkopf Riesling Spätlese.
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 Pieroth
The Winery Pieroth is one of wineries to follow in Nahe.. It offers 791 wines for sale in the of Nahe to come and discover on site or to buy online.
The wine region of Nahe
Nahe is one of the smaller German wine regions, named after the Nahe river which joins the Rhein at Rheinhessen/bingen">Bingen. The viticultural carea here is characterised by dramatic topography with steep slopes and craggy outcrops of metamorphic rock. Like most of the regions on or near the Rhine, its most prestigious wines are made from Riesling. There are around 4,000 hectares (10,000 acres) of Vineyards, spread across seven Grosslagen (wine districts) and over 300 Einzellagen (individual vineyard sites).
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
