Winery FogtSchelmenstück 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 Schelmenstück Riesling Trocken from the Winery Fogt
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Schelmenstück Riesling Trocken of Winery Fogt in the region of Rheinhessen is a with a nice freshness.
Food and wine pairings with Schelmenstück Riesling Trocken
Pairings that work perfectly with Schelmenstück Riesling Trocken
Original food and wine pairings with Schelmenstück Riesling Trocken
The Schelmenstück Riesling Trocken of Winery Fogt matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of stuffed tomatoes with thermomix, pike dumplings with shrimp sauce or mahi mahi curry with coconut milk.
Details and technical informations about Winery Fogt's Schelmenstück 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.
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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
