Winery KendermannsR 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 R Riesling from the Winery Kendermanns
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the R Riesling of Winery Kendermanns in the region of Pfalz is a with a nice freshness.
Food and wine pairings with R Riesling
Pairings that work perfectly with R Riesling
Original food and wine pairings with R Riesling
The R Riesling of Winery Kendermanns matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of roast pork with milk, lamb curry indian style or lamb curry indian style.
Details and technical informations about Winery Kendermanns's R 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.
Last vintages of this wine
The best vintages of R Riesling from Winery Kendermanns are 0
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 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: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
