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 currywurst, magic marinade (for shrimps, scallops, fish...) or lamb tagine with prunes and almonds.
Details and technical informations about Winery Hochdörffer's Aurel 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 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
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: 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.
