Winery MeyerHerrenpfad Riesling
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, poultry or shellfish.
Taste structure of the Herrenpfad Riesling from the Winery Meyer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Herrenpfad Riesling of Winery Meyer in the region of Mosel is a powerful with a nice freshness.
Food and wine pairings with Herrenpfad Riesling
Pairings that work perfectly with Herrenpfad Riesling
Original food and wine pairings with Herrenpfad Riesling
The Herrenpfad Riesling of Winery Meyer matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of sauté of pork with chorizo, marmite dieppoise or vegetarian paella.
Details and technical informations about Winery Meyer's Herrenpfad Riesling.
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 Herrenpfad Riesling from Winery Meyer are 0, 2016
Informations about the Winery Meyer
The Winery Meyer is one of of the world's great estates. It offers 34 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: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
