Winery ForsterhofAhr 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 Ahr Riesling Trocken from the Winery Forsterhof
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ahr Riesling Trocken of Winery Forsterhof in the region of Ahr is a with a nice freshness.
Food and wine pairings with Ahr Riesling Trocken
Pairings that work perfectly with Ahr Riesling Trocken
Original food and wine pairings with Ahr Riesling Trocken
The Ahr Riesling Trocken of Winery Forsterhof matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of the garbure, pageot or grilled pork ribs with barbecue sauce.
Details and technical informations about Winery Forsterhof's Ahr Riesling Trocken.
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 Forsterhof
The Winery Forsterhof is one of of the world's great estates. It offers 14 wines for sale in the of Ahr to come and discover on site or to buy online.
The wine region of Ahr
Ahr is one of Germany’s least-known and Northernmost wine regions, known for its Pinot Noir reds. It Lies immediately north of the Mosel, and follows the Ahr River in the Final stages of its journey towards its confluence with the Rhein. One might expect a wine region this far north (50°N) to specialize in white wines – like almost every other cool-Climate wine region. After all, neighboring Mosel and Mittelrhein both clearly favor white wines (around 85 percent).
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
