Winery Gerhard KleinSchiefer 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 Schiefer Riesling from the Winery Gerhard Klein
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Schiefer Riesling of Winery Gerhard Klein in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Schiefer Riesling
Pairings that work perfectly with Schiefer Riesling
Original food and wine pairings with Schiefer Riesling
The Schiefer Riesling of Winery Gerhard Klein matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of chinchards with white wine and grapes, american style lobster tails, great chef style or roast doe in the oven.
Details and technical informations about Winery Gerhard Klein's Schiefer 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 Schiefer Riesling from Winery Gerhard Klein are 2014, 0
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: Rancio
Odour and taste characteristic of certain wines that have undergone oxidative maturation, i.e. in contact with oxygen (vin jaune du Jura, dry rancio du Roussillon, maury, banyuls, rivesaltes, etc.).
