Winery HochdörfferAurel 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 Aurel Riesling from the Winery Hochdörffer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Aurel Riesling of Winery Hochdörffer in the region of Pfalz is a powerful with a nice freshness.
Food and wine pairings with Aurel Riesling
Pairings that work perfectly with Aurel Riesling
Original food and wine pairings with Aurel Riesling
The Aurel Riesling of Winery Hochdörffer matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of brussels sprouts with bacon in a casserole, linguine with shrimp and spicy tomato sauce or imene's tunisian ojja.
Details and technical informations about Winery Hochdörffer's Aurel Riesling.
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.
Last vintages of this wine
The best vintages of Aurel Riesling from Winery Hochdörffer are 0
Informations about the Winery Hochdörffer
The Winery Hochdörffer is one of of the world's greatest estates. It offers 25 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
