Winery KilianGerlachsheimer Herrenberg Riesling Kabinett 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 Gerlachsheimer Herrenberg Riesling Kabinett Trocken from the Winery Kilian
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gerlachsheimer Herrenberg Riesling Kabinett Trocken of Winery Kilian in the region of Franken is a with a nice freshness.
Food and wine pairings with Gerlachsheimer Herrenberg Riesling Kabinett Trocken
Pairings that work perfectly with Gerlachsheimer Herrenberg Riesling Kabinett Trocken
Original food and wine pairings with Gerlachsheimer Herrenberg Riesling Kabinett Trocken
The Gerlachsheimer Herrenberg Riesling Kabinett Trocken of Winery Kilian matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of andouillette with mustard sauce, crab matoutou or julienne fillets in coconut milk.
Details and technical informations about Winery Kilian's Gerlachsheimer Herrenberg Riesling Kabinett 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 Gerlachsheimer Herrenberg Riesling Kabinett Trocken from Winery Kilian are 0
Informations about the Winery Kilian
The Winery Kilian is one of of the world's great estates. It offers 44 wines for sale in the of Franken to come and discover on site or to buy online.
The wine region of Franken
Homeland of German Silvaner: dry, straight, mineral and lively whites with notes of green apple, citrus, fresh herbs and a saline touch, planted here for over 350 years (1,500 ha, a quarter of the vineyard). Also supple, floral Müller-Thurgau, taut Riesling, aromatic Bacchus. Some discreet reds (Spätburgunder). 6,040 ha in Bavaria along the Main around Würzburg, red sandstone and shell-limestone soils.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
