Winery Holz WeisbrodtStammhaus Riesling Halbtrocken
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, poultry or shellfish.
Taste structure of the Stammhaus Riesling Halbtrocken from the Winery Holz Weisbrodt
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Stammhaus Riesling Halbtrocken of Winery Holz Weisbrodt in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Stammhaus Riesling Halbtrocken
Pairings that work perfectly with Stammhaus Riesling Halbtrocken
Original food and wine pairings with Stammhaus Riesling Halbtrocken
The Stammhaus Riesling Halbtrocken of Winery Holz Weisbrodt matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of pork roll with tomato sauce, cassolettes of scallops or shrimp marinade.
Details and technical informations about Winery Holz Weisbrodt's Stammhaus Riesling Halbtrocken.
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.
Informations about the Winery Holz Weisbrodt
The Winery Holz Weisbrodt is one of of the world's great estates. It offers 71 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: Short
Said of a wine that leaves little trace in the mouth after tasting (also called "short in the mouth").
