Winery KellerNierstein Hipping Riesling Kabinett
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 Nierstein Hipping Riesling Kabinett from the Winery Keller
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nierstein Hipping Riesling Kabinett of Winery Keller in the region of Rheinhessen is a with a nice freshness.
Food and wine pairings with Nierstein Hipping Riesling Kabinett
Pairings that work perfectly with Nierstein Hipping Riesling Kabinett
Original food and wine pairings with Nierstein Hipping Riesling Kabinett
The Nierstein Hipping Riesling Kabinett of Winery Keller matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of pork colombo, rice with seafood or chicken wrap.
Details and technical informations about Winery Keller's Nierstein Hipping Riesling Kabinett.
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 Keller
The Winery Keller is one of of the world's great estates. It offers 96 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: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
