Winery Karl BuschRiesling ** Feinherb
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 Riesling ** Feinherb from the Winery Karl Busch
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Riesling ** Feinherb of Winery Karl Busch in the region of Württemberg is a with a nice freshness.
Food and wine pairings with Riesling ** Feinherb
Pairings that work perfectly with Riesling ** Feinherb
Original food and wine pairings with Riesling ** Feinherb
The Riesling ** Feinherb of Winery Karl Busch matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of capellini with prosciutto, cuttlefish rust from my grandmother in sète or sun wheat.
Details and technical informations about Winery Karl Busch's Riesling ** Feinherb.
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 Karl Busch
The Winery Karl Busch is one of of the world's great estates. It offers 31 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Rare predominantly red region in Germany (nearly 70%). Supple, fruity everyday reds: light, crisp Trollinger (Schiava) with red fruits, more structured, spicy, deep Lemberger (Blaufränkisch), generous Schwarzriesling (Pinot Meunier). Riesling king of whites (>2,000 ha), lively and mineral, citrus and green apple. Germany's 4th region (11,500 ha) on the Neckar slopes around Heilbronn and Stuttgart.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
