Winery Hans WinterRiesling JG Spätlese Trocken
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 Riesling JG Spätlese Trocken from the Winery Hans Winter
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Riesling JG Spätlese Trocken of Winery Hans Winter in the region of Baden is a with a nice freshness.
Food and wine pairings with Riesling JG Spätlese Trocken
Pairings that work perfectly with Riesling JG Spätlese Trocken
Original food and wine pairings with Riesling JG Spätlese Trocken
The Riesling JG Spätlese Trocken of Winery Hans Winter matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of quiche with bacon and gruyère cheese, lobster tail armorican style or honey chicken wok style.
Details and technical informations about Winery Hans Winter's Riesling JG Spätlese Trocken.
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 Hans Winter
The Winery Hans Winter is one of of the world's great estates. It offers 18 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
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The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
