Winery Gerhard KleinKalkstein Riesling
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 Kalkstein Riesling from the Winery Gerhard Klein
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kalkstein Riesling of Winery Gerhard Klein in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Kalkstein Riesling
Pairings that work perfectly with Kalkstein Riesling
Original food and wine pairings with Kalkstein Riesling
The Kalkstein Riesling of Winery Gerhard Klein matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of coconut beans, blanquette of monkfish and scallops or californian sushi (reverse maki).
Details and technical informations about Winery Gerhard Klein's Kalkstein Riesling.
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 Kalkstein Riesling from Winery Gerhard Klein are 2019, 0, 2018
Informations about the Winery Gerhard Klein
The Winery Gerhard Klein is one of of the world's great estates. It offers 75 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: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
