Winery Hechtsheim49° 50°N Riesling -Sauvignon Blanc
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with 49° 50°N Riesling -Sauvignon Blanc
Pairings that work perfectly with 49° 50°N Riesling -Sauvignon Blanc
Original food and wine pairings with 49° 50°N Riesling -Sauvignon Blanc
The 49° 50°N Riesling -Sauvignon Blanc of Winery Hechtsheim matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of flemish carbonnade, fish pot or chicken and shrimp jambalaya.
Details and technical informations about Winery Hechtsheim's 49° 50°N Riesling -Sauvignon Blanc.
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 49° 50°N Riesling -Sauvignon Blanc from Winery Hechtsheim are 2016
Informations about the Winery Hechtsheim
The Winery Hechtsheim is one of of the world's greatest estates. It offers 43 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
