Winery Georg NaegeleRiesling Kabinett Halbtrocken
White wine
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 Kabinett Halbtrocken from the Winery Georg Naegele
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Riesling Kabinett Halbtrocken of Winery Georg Naegele in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Riesling Kabinett Halbtrocken
Pairings that work perfectly with Riesling Kabinett Halbtrocken
Original food and wine pairings with Riesling Kabinett Halbtrocken
The Riesling Kabinett Halbtrocken of Winery Georg Naegele matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of capellini with prosciutto, sublime fish and shrimp colombo or pasta with broccoli.
Details and technical informations about Winery Georg Naegele's Riesling Kabinett Halbtrocken.
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 Naegele
The Winery Georg Naegele is one of of the world's great estates. It offers 74 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: 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.
