Winery KerpenZero
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 Zero from the Winery Kerpen
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Zero of Winery Kerpen in the region of Mosel is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Zero of Winery Kerpen in the region of Mosel often reveals types of flavors of citrus fruit.
Food and wine pairings with Zero
Pairings that work perfectly with Zero
Original food and wine pairings with Zero
The Zero of Winery Kerpen matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of croziflette, lobster tail armorican style or traditional lamb couscous (from algeria).
Details and technical informations about Winery Kerpen's Zero.
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 Zero from Winery Kerpen are 2013, 2017, 2018, 2016
Informations about the Winery Kerpen
The Winery Kerpen is one of of the world's great estates. It offers 40 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Kingdom of lively, crystalline Riesling: citrus, green apple, gunflint, tangy tension and signature slate minerality. From light, fruity Kabinett to off-dry Spätlese, up to sweet Auslese and Trockenbeerenauslese of rare finesse. Some supple Müller-Thurgau and lively Elbling. Steeply sloped vineyards (up to 65% at the Bremmer Calmont) on blue and grey slate, 5,400 ha of Riesling (61.
The word of the wine: Tired
Wine that is too old, faded or has suffered from handling such as racking or bottling. In the first case it is too late, in the second case the wine must be put to rest for a few weeks in the cellar.
