Winery Högl (Höegl)Bruck Riesling Smaragd
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 Bruck Riesling Smaragd from the Winery Högl (Höegl)
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bruck Riesling Smaragd of Winery Högl (Höegl) in the region of Unknow region is a powerful with a nice freshness.
Food and wine pairings with Bruck Riesling Smaragd
Pairings that work perfectly with Bruck Riesling Smaragd
Original food and wine pairings with Bruck Riesling Smaragd
The Bruck Riesling Smaragd of Winery Högl (Höegl) matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of brussels sprouts with bacon in a casserole, my chef's pot or chicken tagine with olives and potatoes.
Details and technical informations about Winery Högl (Höegl)'s Bruck Riesling Smaragd.
Discover the grape variety: Assyrtiko
This is a very old grape variety grown in Greece, particularly in the southern Cyclades Islands in the Aegean Sea, and more specifically in the Santorini archipelago. It is related to gaidouria and platani. In this country, it is quite often "associated" with other grape varieties such as aïdani, athiri, malagousia, ... . Assyrtiko can be found in Germany, Spain, Italy, Greece, Cyprus, Bulgaria, Romania, the United States, Mexico, South Africa, etc. Little known in France, it is nevertheless registered in the Official Catalogue of wine grape varieties, list A.
Last vintages of this wine
The best vintages of Bruck Riesling Smaragd from Winery Högl (Höegl) are 0
Informations about the Winery Högl (Höegl)
The Winery Högl (Höegl) is one of of the world's great estates. It offers 38 wines for sale in the of Unknow region to come and discover on site or to buy online.
The wine region of Unknow region
This is not a known wine region.
The word of the wine: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
