Winery Hoffmann-SimonRivaner
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Rivaner from the Winery Hoffmann-Simon
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rivaner of Winery Hoffmann-Simon in the region of Mosel is a .
Food and wine pairings with Rivaner
Pairings that work perfectly with Rivaner
Original food and wine pairings with Rivaner
The Rivaner of Winery Hoffmann-Simon matches generally quite well with dishes of shellfish, spicy food or vegetarian such as recipes of pasta shells, penne à la toscane or light tuna-tomato quiche (without cream).
Details and technical informations about Winery Hoffmann-Simon's Rivaner.
Discover the grape variety: Bouvier
Aromatic, supple whites with a pale golden robe and an airy palate, with signature muscat aromas, white flowers (acacia, orange blossom) and white-fleshed fruit (pear). Also as sweet and botrytised wines (Trockenbeerenauslese, Ausbruch). Grown in Austria (Burgenland), Hungary and Slovenia, for aromatic dry wines and great sweet wines. Austrian white variety obtained in 1900 by Clotar Bouvier in Slovenia, very early-ripening.
Informations about the Winery Hoffmann-Simon
The Winery Hoffmann-Simon is one of of the world's great estates. It offers 44 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: Rebêche (champagne)
Must obtained in excess of the 2 550 litres authorised for a weight of 4 000 kilos of grapes. The first 2 050 litres constitute the cuvée and the next 500 litres the taille. The rebêche represents 1 to 3 % of the total volume and must be distilled or used to make ratafia.
