Winery Fru Georges SchiltzRiesling
White wine
This wine generally goes well with pork, vegetarian or poultry.
The Riesling of the Winery Fru Georges Schiltz is in the top 30 of wines of Luxembourg.
Food and wine pairings with Riesling
Pairings that work perfectly with Riesling
Original food and wine pairings with Riesling
The Riesling of Winery Fru Georges Schiltz matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of gratin of fresh chard (green and ribs), pasta with tuna and cream or homemade pork curry.
Details and technical informations about Winery Fru Georges Schiltz's Riesling.
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 Riesling from Winery Fru Georges Schiltz are 2016, 0
Informations about the Winery Fru Georges Schiltz
The Winery Fru Georges Schiltz is one of of the world's greatest estates. It offers 10 wines for sale in the of Luxembourg to come and discover on site or to buy online.
The wine region of Luxembourg
Vineyard of the Grand Duchy stretched 42 km along the Moselle, 90% whites. Signature Crémant de Luxembourg in sparkling: strict traditional method (9 months on lees) with green apple, citrus, brioche, white flowers and chalky mineral touch, fine bubble — national aperitif. Taut Riesling (lemon, peach, minerality), full Pinot Gris (pear, honey), fine Pinot Blanc, round Auxerrois, lively Elbling, floral Rivaner. Limestone slopes and Keuper marls.
The word of the wine: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
