Winery KendermannsLöss 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 Löss Riesling Trocken from the Winery Kendermanns
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Löss Riesling Trocken of Winery Kendermanns in the region of Rheinhessen is a with a nice freshness.
Food and wine pairings with Löss Riesling Trocken
Pairings that work perfectly with Löss Riesling Trocken
Original food and wine pairings with Löss Riesling Trocken
The Löss Riesling Trocken of Winery Kendermanns matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of quick beef bourguignon, cataplana with seafood or moroccan veal tagine from hanane.
Details and technical informations about Winery Kendermanns's Löss Riesling Trocken.
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.
Last vintages of this wine
The best vintages of Löss Riesling Trocken from Winery Kendermanns are 0, 2015
Informations about the Winery Kendermanns
The Winery Kendermanns is one of of the world's great estates. It offers 93 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
