Winery Georg Müller StiftungOestricher Klosterberg Riesling Trocken
White wine
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 Oestricher Klosterberg Riesling Trocken from the Winery Georg Müller Stiftung
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Oestricher Klosterberg Riesling Trocken of Winery Georg Müller Stiftung in the region of Rheingau is a powerful with a nice freshness.
Food and wine pairings with Oestricher Klosterberg Riesling Trocken
Pairings that work perfectly with Oestricher Klosterberg Riesling Trocken
Original food and wine pairings with Oestricher Klosterberg Riesling Trocken
The Oestricher Klosterberg Riesling Trocken of Winery Georg Müller Stiftung matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of brussels sprouts with bacon in a casserole, monkfish in foil or pasta with shrimp.
Details and technical informations about Winery Georg Müller Stiftung's Oestricher Klosterberg Riesling 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.
Informations about the Winery Georg Müller Stiftung
The Winery Georg Müller Stiftung is one of of the world's great estates. It offers 84 wines for sale in the of Rheingau to come and discover on site or to buy online.
The wine region of Rheingau
Historic cradle of great German Riesling: age-worthy whites of rare precision, from taut dry (Trocken) to botrytised sweet (Auslese, Beerenauslese, TBA) with notes of peach, citrus, acacia honey, noble petrol and slatey minerality. Riesling king on ~80% of the vineyard. Also Spätburgunder (Pinot Noir, 8%), notably the fine, silky Assmannshausen. 3,100 ha on south-facing slopes overlooking the Rhine (Hesse).
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
