
Winery Georg MosbacherTroisPinots
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, poultry or shellfish.

Taste structure of the TroisPinots from the Winery Georg Mosbacher
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the TroisPinots of Winery Georg Mosbacher in the region of Pfalz is a powerful with a nice freshness.
Food and wine pairings with TroisPinots
Pairings that work perfectly with TroisPinots
Original food and wine pairings with TroisPinots
The TroisPinots of Winery Georg Mosbacher matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of steamed pork chops, armorican-style squid or red mullet, mackerel, tuna, salmon sushi.
Details and technical informations about Winery Georg Mosbacher's TroisPinots.
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 TroisPinots from Winery Georg Mosbacher are 2015, 0
Informations about the Winery Georg Mosbacher
The Winery Georg Mosbacher is one of of the world's great estates. It offers 68 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Polyphenols
Substance contained essentially in the skin of the grape. The main ones are anthocyanins, which give red wines their colour and tannins.




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