Winery Karl MayReserve 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 Reserve Riesling Trocken from the Winery Karl May
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserve Riesling Trocken of Winery Karl May in the region of Rheinhessen is a with a nice freshness.
Food and wine pairings with Reserve Riesling Trocken
Pairings that work perfectly with Reserve Riesling Trocken
Original food and wine pairings with Reserve Riesling Trocken
The Reserve Riesling Trocken of Winery Karl May matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of the secrets of croque-monsieur, real swiss fondue or dal lentils with coconut milk.
Details and technical informations about Winery Karl May's Reserve Riesling Trocken.
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.
Informations about the Winery Karl May
The Winery Karl May is one of of the world's great estates. It offers 69 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
71% white region: Riesling is king (5,000 ha), dry to off-dry, ripe yellow fruit, apple, citrus and fine saline minerality. Supple, floral Müller-Thurgau for everyday, the world's largest Silvaner plantation with herbaceous, straight notes. Historic cradle of off-sweet Liebfraumilch. Some supple reds (Dornfelder, Spätburgunder).
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
