Winery Jakoby-MathyKinheimer Rosenberg Riesling Spätlese
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 Kinheimer Rosenberg Riesling Spätlese from the Winery Jakoby-Mathy
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kinheimer Rosenberg Riesling Spätlese of Winery Jakoby-Mathy in the region of Mosel is a with a nice freshness.
Food and wine pairings with Kinheimer Rosenberg Riesling Spätlese
Pairings that work perfectly with Kinheimer Rosenberg Riesling Spätlese
Original food and wine pairings with Kinheimer Rosenberg Riesling Spätlese
The Kinheimer Rosenberg Riesling Spätlese of Winery Jakoby-Mathy matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of cassoulet of yesteryear, mussels with cream supers or saka-saka.
Details and technical informations about Winery Jakoby-Mathy's Kinheimer Rosenberg Riesling Spätlese.
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 Kinheimer Rosenberg Riesling Spätlese from Winery Jakoby-Mathy are 0
Informations about the Winery Jakoby-Mathy
The Winery Jakoby-Mathy is one of of the world's greatest estates. It offers 19 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
