Winery HahnmühleRiesling - Roter Traminer
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Riesling - Roter Traminer
Pairings that work perfectly with Riesling - Roter Traminer
Original food and wine pairings with Riesling - Roter Traminer
The Riesling - Roter Traminer of Winery Hahnmühle matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of endive frichti, spaghetti with tuna (real italian recipe) or traditional tunisian couscous.
Details and technical informations about Winery Hahnmühle's Riesling - Roter Traminer.
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.
Last vintages of this wine
The best vintages of Riesling - Roter Traminer from Winery Hahnmühle are 2019, 2016, 0, 2018
Informations about the Winery Hahnmühle
The Winery Hahnmühle is one of of the world's greatest estates. It offers 42 wines for sale in the of Nahe to come and discover on site or to buy online.
The wine region of Nahe
Nahe is one of the smaller German wine regions, named after the Nahe river which joins the Rhein at Rheinhessen/bingen">Bingen. The viticultural carea here is characterised by dramatic topography with steep slopes and craggy outcrops of metamorphic rock. Like most of the regions on or near the Rhine, its most prestigious wines are made from Riesling. There are around 4,000 hectares (10,000 acres) of Vineyards, spread across seven Grosslagen (wine districts) and over 300 Einzellagen (individual vineyard sites).
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
