Winery HummelMalscher Ölbaum Riesling
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 Malscher Ölbaum Riesling from the Winery Hummel
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Malscher Ölbaum Riesling of Winery Hummel in the region of Baden is a with a nice freshness.
Food and wine pairings with Malscher Ölbaum Riesling
Pairings that work perfectly with Malscher Ölbaum Riesling
Original food and wine pairings with Malscher Ölbaum Riesling
The Malscher Ölbaum Riesling of Winery Hummel matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of reblochon tartiflette, rice with shrimps and onions or chicken on a bed of summer vegetables.
Details and technical informations about Winery Hummel's Malscher Ölbaum 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.
Informations about the Winery Hummel
The Winery Hummel is one of of the world's great estates. It offers 45 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
German capital of Pinot Noir (Spätburgunder): silky, fine reds with notes of red fruits, cherry, undergrowth and sweet spices, melted tannins. Round Grauburgunder (Pinot Gris), lively Weissburgunder, supple Müller-Thurgau, mineral Riesling. Germany's 3rd region (15,000 ha) in Baden-Württemberg facing Alsace, one of the country's warmest climates, volcanic soils at the Kaiserstuhl. Cradle of modern great German reds, elegant and fine.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
