Winery Jakob JungErbacher Steinmorgen Riesling Trocken
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 Erbacher Steinmorgen Riesling Trocken from the Winery Jakob Jung
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Erbacher Steinmorgen Riesling Trocken of Winery Jakob Jung in the region of Rheingau is a with a nice freshness.
Food and wine pairings with Erbacher Steinmorgen Riesling Trocken
Pairings that work perfectly with Erbacher Steinmorgen Riesling Trocken
Original food and wine pairings with Erbacher Steinmorgen Riesling Trocken
The Erbacher Steinmorgen Riesling Trocken of Winery Jakob Jung matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of baeckeoffe, fondue with lao sukiyaki sauce (laos) or hawaiian pizza.
Details and technical informations about Winery Jakob Jung's Erbacher Steinmorgen Riesling Trocken.
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 Erbacher Steinmorgen Riesling Trocken from Winery Jakob Jung are 0
Informations about the Winery Jakob Jung
The Winery Jakob Jung is one of of the world's great estates. It offers 54 wines for sale in the of Rheingau to come and discover on site or to buy online.
The wine region of Rheingau
Historic cradle of great German Riesling: age-worthy whites of rare precision, from taut dry (Trocken) to botrytised sweet (Auslese, Beerenauslese, TBA) with notes of peach, citrus, acacia honey, noble petrol and slatey minerality. Riesling king on ~80% of the vineyard. Also Spätburgunder (Pinot Noir, 8%), notably the fine, silky Assmannshausen. 3,100 ha on south-facing slopes overlooking the Rhine (Hesse).
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.
