
Winery Georg Fritz Von NellRiesling S Trocken
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 Riesling S Trocken from the Winery Georg Fritz Von Nell
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Riesling S Trocken of Winery Georg Fritz Von Nell in the region of Mosel is a with a nice freshness.
Food and wine pairings with Riesling S Trocken
Pairings that work perfectly with Riesling S Trocken
Original food and wine pairings with Riesling S Trocken
The Riesling S Trocken of Winery Georg Fritz Von Nell matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of beef carrots, mi sao or coconut chicken.
Details and technical informations about Winery Georg Fritz Von Nell's Riesling S 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 Riesling S Trocken from Winery Georg Fritz Von Nell are 0
Informations about the Winery Georg Fritz Von Nell
The Winery Georg Fritz Von Nell is one of of the world's greatest estates. It offers 35 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Kingdom of lively, crystalline Riesling: citrus, green apple, gunflint, tangy tension and signature slate minerality. From light, fruity Kabinett to off-dry Spätlese, up to sweet Auslese and Trockenbeerenauslese of rare finesse. Some supple Müller-Thurgau and lively Elbling. Steeply sloped vineyards (up to 65% at the Bremmer Calmont) on blue and grey slate, 5,400 ha of Riesling (61.
The word of the wine: Anthocyanins
Phenolic compounds present in the skin of grapes that give colour to red wines during maceration.














