Winery Fitz-RitterMichelsberg GG
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 Michelsberg GG from the Winery Fitz-Ritter
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Michelsberg GG of Winery Fitz-Ritter in the region of Pfalz is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Michelsberg GG of Winery Fitz-Ritter in the region of Pfalz often reveals types of flavors of earth, spices or citrus fruit.
Food and wine pairings with Michelsberg GG
Pairings that work perfectly with Michelsberg GG
Original food and wine pairings with Michelsberg GG
The Michelsberg GG of Winery Fitz-Ritter matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of capellini with prosciutto, rice with shrimps and onions or korma chicken (india).
Details and technical informations about Winery Fitz-Ritter's Michelsberg GG.
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 Michelsberg GG from Winery Fitz-Ritter are 0, 2012
Informations about the Winery Fitz-Ritter
The Winery Fitz-Ritter is one of of the world's great estates. It offers 54 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: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
