Winery Hahn-PahlkeDreihundert 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 Dreihundert Riesling from the Winery Hahn-Pahlke
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dreihundert Riesling of Winery Hahn-Pahlke in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Dreihundert Riesling
Pairings that work perfectly with Dreihundert Riesling
Original food and wine pairings with Dreihundert Riesling
The Dreihundert Riesling of Winery Hahn-Pahlke matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of sausages with kale, mussels with white wine and tomato or couscous without couscous maker.
Details and technical informations about Winery Hahn-Pahlke's Dreihundert Riesling.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Informations about the Winery Hahn-Pahlke
The Winery Hahn-Pahlke is one of of the world's great estates. It offers 52 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
