Winery JohanningerHans Haas
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Hans Haas
Pairings that work perfectly with Hans Haas
Original food and wine pairings with Hans Haas
The Hans Haas of Winery Johanninger matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of roast pork orloff, grilled sardine fillets or veal tagine with preserved lemons and saffron.
Details and technical informations about Winery Johanninger's Hans Haas.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Last vintages of this wine
The best vintages of Hans Haas from Winery Johanninger are 0, 2013
Informations about the Winery Johanninger
The Winery Johanninger is one of of the world's greatest estates. It offers 75 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
Rheinhessen is Germany's largest region for producing the quality wines of the Qualitätswein bestimmter Anbaugebiete (QbA) and Prädikatswein designations, with roughly 26,500 hectares (65,000 acres) of Vineyard">Vineyards as of 2014. Many of its most significant viticultural areas are favorably influenced by the Rhine river, which runs aLong its North and eastern borders. The Rhine, along with the Nahe river to the west and the Haardt mountains to its South, form a natural border. Rheinhessen covers an area south of Rheingau, north of Pfalz and east of Nahe, and is located within the Rhineland-Palatinate federal state.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
