Hubertus Clüsserath - Weingut HubertushofRiesling Kabinett
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 Riesling Kabinett from the Hubertus Clüsserath - Weingut Hubertushof
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Riesling Kabinett of Hubertus Clüsserath - Weingut Hubertushof in the region of Mosel is a with a nice freshness.
Food and wine pairings with Riesling Kabinett
Pairings that work perfectly with Riesling Kabinett
Original food and wine pairings with Riesling Kabinett
The Riesling Kabinett of Hubertus Clüsserath - Weingut Hubertushof matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of spaghetti squash with cream and bacon, gari (cassava flour) with shrimps (africa) or curried coral lentils.
Details and technical informations about Hubertus Clüsserath - Weingut Hubertushof's Riesling Kabinett.
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 Hubertus Clüsserath - Weingut Hubertushof
The Hubertus Clüsserath - Weingut Hubertushof is one of of the world's great estates. It offers 34 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: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
