Winery Gerd CleresMüller-Thurgau Lieblich
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Müller-Thurgau Lieblich from the Winery Gerd Cleres
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Müller-Thurgau Lieblich of Winery Gerd Cleres in the region of Rheinhessen is a .
Food and wine pairings with Müller-Thurgau Lieblich
Pairings that work perfectly with Müller-Thurgau Lieblich
Original food and wine pairings with Müller-Thurgau Lieblich
The Müller-Thurgau Lieblich of Winery Gerd Cleres matches generally quite well with dishes of shellfish, spicy food or vegetarian such as recipes of shrimp with garlic and orange, samoussa 3 reunionese cheeses or zucchini quiche.
Details and technical informations about Winery Gerd Cleres's Müller-Thurgau Lieblich.
Discover the grape variety: Müller-Thurgau
Light, aromatic whites with a tender palate and moderate acidity, with muscat-like aromas of white flowers, apple, citrus, peach and honeyed notes. Made as easy dry whites, popular semi-dry wines and some sparkling cuvées. Widely planted in Germany (Rheinhessen, Baden), northern Italy (Alto Adige, Trentino), Austria, Switzerland, Hungary and Japan. Cross of riesling × madeleine royale created in 1882 by Hermann Müller in Geisenheim.
Informations about the Winery Gerd Cleres
The Winery Gerd Cleres is one of of the world's greatest estates. It offers 16 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
71% white region: Riesling is king (5,000 ha), dry to off-dry, ripe yellow fruit, apple, citrus and fine saline minerality. Supple, floral Müller-Thurgau for everyday, the world's largest Silvaner plantation with herbaceous, straight notes. Historic cradle of off-sweet Liebfraumilch. Some supple reds (Dornfelder, Spätburgunder).
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
