Winery HäremillenRiesling Wormeldange Nussbaum
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Riesling Wormeldange Nussbaum
Pairings that work perfectly with Riesling Wormeldange Nussbaum
Original food and wine pairings with Riesling Wormeldange Nussbaum
The Riesling Wormeldange Nussbaum of Winery Häremillen matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of fricadella, norwegian salmon parmentier or chicken colombo.
Details and technical informations about Winery Häremillen's Riesling Wormeldange Nussbaum.
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 Häremillen
The Winery Häremillen is one of of the world's great estates. It offers 34 wines for sale in the of Moselle to come and discover on site or to buy online.
The wine region of Moselle
Moselle is an appellation covering white, red and rosé wines from an area in the administrative department of Moselle in Northeastern France. The Vineyard">Vineyard zone covers land on both sides of the Mosel River (known locally as the Moselle), before it flows north to form the heart of Germany's famed Mosel wine region. Moselle wines are most often light, Aromatic whites with crisp Acidity. They are made predominantly from the Auxerrois Blanc and Müller-Thurgau grape varieties.
News related to this wine
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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.