Winery Immich-BatteriebergJour Fixe Riesling Brut Nature
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Jour Fixe Riesling Brut Nature of Winery Immich-Batterieberg in the region of Mosel often reveals types of flavors of microbio, tree fruit.
Food and wine pairings with Jour Fixe Riesling Brut Nature
Pairings that work perfectly with Jour Fixe Riesling Brut Nature
Original food and wine pairings with Jour Fixe Riesling Brut Nature
The Jour Fixe Riesling Brut Nature of Winery Immich-Batterieberg matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of savoyard crozet gratin, lasagne with two salmons or lamb tagine with prunes and almonds.
Details and technical informations about Winery Immich-Batterieberg's Jour Fixe Riesling Brut Nature.
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.
Last vintages of this wine
The best vintages of Jour Fixe Riesling Brut Nature from Winery Immich-Batterieberg are 2015, 0
Informations about the Winery Immich-Batterieberg
The Winery Immich-Batterieberg is one of of the world's greatest estates. It offers 29 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
