Winery FogtWöllsteiner Riesling Trocken
White wine
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 Wöllsteiner Riesling Trocken from the Winery Fogt
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Wöllsteiner Riesling Trocken of Winery Fogt in the region of Rheinhessen is a with a nice freshness.
Food and wine pairings with Wöllsteiner Riesling Trocken
Pairings that work perfectly with Wöllsteiner Riesling Trocken
Original food and wine pairings with Wöllsteiner Riesling Trocken
The Wöllsteiner Riesling Trocken of Winery Fogt matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of traditional flemish carbonades, squid rings with tomato or tuscan linguine.
Details and technical informations about Winery Fogt's Wöllsteiner Riesling Trocken.
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 Wöllsteiner Riesling Trocken from Winery Fogt are 0
Informations about the Winery Fogt
The Winery Fogt is one of of the world's great estates. It offers 51 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
71% white region: Riesling is king (5,000 ha), dry to off-dry, ripe yellow fruit, apple, citrus and fine saline minerality. Supple, floral Müller-Thurgau for everyday, the world's largest Silvaner plantation with herbaceous, straight notes. Historic cradle of off-sweet Liebfraumilch. Some supple reds (Dornfelder, Spätburgunder).
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
