Winery 1538Riesling - Weissburgunder
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Riesling - Weissburgunder of Winery 1538 in the region of Pfalz often reveals types of flavors of earth, tree fruit or citrus fruit.
Food and wine pairings with Riesling - Weissburgunder
Pairings that work perfectly with Riesling - Weissburgunder
Original food and wine pairings with Riesling - Weissburgunder
The Riesling - Weissburgunder of Winery 1538 matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of summer orecchiette, salmon crumble or chicken massala.
Details and technical informations about Winery 1538's Riesling - Weissburgunder.
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 Riesling - Weissburgunder from Winery 1538 are 2019, 2017, 0, 2016 and 2018.
Informations about the Winery 1538
The Winery 1538 is one of of the world's greatest estates. It offers 2 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: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
