Winery Karl PfaffmannMarkus Pfaffmann Riesling
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 Markus Pfaffmann Riesling from the Winery Karl Pfaffmann
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Markus Pfaffmann Riesling of Winery Karl Pfaffmann in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Markus Pfaffmann Riesling
Pairings that work perfectly with Markus Pfaffmann Riesling
Original food and wine pairings with Markus Pfaffmann Riesling
The Markus Pfaffmann Riesling of Winery Karl Pfaffmann matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of tartiflette (from a real savoyard), three ways to prepare chinese noodles or vegetarian paella.
Details and technical informations about Winery Karl Pfaffmann's Markus Pfaffmann Riesling.
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 Pfaffmann
The Winery Karl Pfaffmann is one of wineries to follow in Pfalz.. It offers 104 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
