Winery Freiherr von HeddesdorffStein.Reich Riesling Feinherb
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Stein.Reich Riesling Feinherb
Pairings that work perfectly with Stein.Reich Riesling Feinherb
Original food and wine pairings with Stein.Reich Riesling Feinherb
The Stein.Reich Riesling Feinherb of Winery Freiherr von Heddesdorff matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of spaghetti squash with cream and bacon, mackerel in white wine or crab matoutou.
Details and technical informations about Winery Freiherr von Heddesdorff's Stein.Reich Riesling Feinherb.
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 Freiherr von Heddesdorff
The Winery Freiherr von Heddesdorff is one of of the world's great estates. It offers 24 wines for sale in the of Moselle to come and discover on site or to buy online.
The wine region of Moselle
Moselle is an appellation covering white, red and rosé wines from an area in the administrative department of Moselle in Northeastern France. The Vineyard">Vineyard zone covers land on both sides of the Mosel River (known locally as the Moselle), before it flows north to form the heart of Germany's famed Mosel wine region. Moselle wines are most often light, Aromatic whites with crisp Acidity. They are made predominantly from the Auxerrois Blanc and Müller-Thurgau grape varieties.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
