Winery Heinrich LorchRiesling Lieblich
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 Lieblich from the Winery Heinrich Lorch
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Riesling Lieblich of Winery Heinrich Lorch in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Riesling Lieblich
Pairings that work perfectly with Riesling Lieblich
Original food and wine pairings with Riesling Lieblich
The Riesling Lieblich of Winery Heinrich Lorch matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of sauerkraut (with tips so to do!!!), paella from an old spanish grandmother... or homemade pork curry.
Details and technical informations about Winery Heinrich Lorch's Riesling Lieblich.
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 Riesling Lieblich from Winery Heinrich Lorch are 0
Informations about the Winery Heinrich Lorch
The Winery Heinrich Lorch is one of of the world's greatest estates. It offers 39 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: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
