Winery Göbel Schleyer ErbenKloster Trauben Von Den Geretteten
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 Kloster Trauben Von Den Geretteten from the Winery Göbel Schleyer Erben
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kloster Trauben Von Den Geretteten of Winery Göbel Schleyer Erben in the region of Mosel is a with a nice freshness.
Food and wine pairings with Kloster Trauben Von Den Geretteten
Pairings that work perfectly with Kloster Trauben Von Den Geretteten
Original food and wine pairings with Kloster Trauben Von Den Geretteten
The Kloster Trauben Von Den Geretteten of Winery Göbel Schleyer Erben matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of pumpkin and bacon pie, american style lobster tails, great chef style or kefta.
Details and technical informations about Winery Göbel Schleyer Erben's Kloster Trauben Von Den Geretteten.
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 Kloster Trauben Von Den Geretteten from Winery Göbel Schleyer Erben are 2018, 0
Informations about the Winery Göbel Schleyer Erben
The Winery Göbel Schleyer Erben is one of of the world's great estates. It offers 67 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Kingdom of lively, crystalline Riesling: citrus, green apple, gunflint, tangy tension and signature slate minerality. From light, fruity Kabinett to off-dry Spätlese, up to sweet Auslese and Trockenbeerenauslese of rare finesse. Some supple Müller-Thurgau and lively Elbling. Steeply sloped vineyards (up to 65% at the Bremmer Calmont) on blue and grey slate, 5,400 ha of Riesling (61.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
