Winery HeiterkeitTrockenbeerenauslese
Sweet wine
This wine generally goes well with pork, poultry or shellfish.
Wine flavors and olphactive analysis
On the nose the Trockenbeerenauslese of Winery Heiterkeit in the region of Mosel often reveals types of flavors of earth, tree fruit or citrus fruit.
Food and wine pairings with Trockenbeerenauslese
Pairings that work perfectly with Trockenbeerenauslese
Original food and wine pairings with Trockenbeerenauslese
The Trockenbeerenauslese of Winery Heiterkeit matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of tartiflette, baeckeoffe with fish or red mullet fillets in saffron sauce.
Details and technical informations about Winery Heiterkeit's Trockenbeerenauslese.
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 Trockenbeerenauslese from Winery Heiterkeit are 0, 2018
Informations about the Winery Heiterkeit
The Winery Heiterkeit is one of of the world's greatest estates. It offers 1 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Kingdom of lively, crystalline Riesling: citrus, green apple, gunflint, tangy tension and signature slate minerality. From light, fruity Kabinett to off-dry Spätlese, up to sweet Auslese and Trockenbeerenauslese of rare finesse. Some supple Müller-Thurgau and lively Elbling. Steeply sloped vineyards (up to 65% at the Bremmer Calmont) on blue and grey slate, 5,400 ha of Riesling (61.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
