Winery KlopferZuckerle 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 Zuckerle Riesling from the Winery Klopfer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Zuckerle Riesling of Winery Klopfer in the region of Württemberg is a with a nice freshness.
Food and wine pairings with Zuckerle Riesling
Pairings that work perfectly with Zuckerle Riesling
Original food and wine pairings with Zuckerle Riesling
The Zuckerle Riesling of Winery Klopfer matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of endives with ham, cassolettes of scallops or steak tartare.
Details and technical informations about Winery Klopfer's Zuckerle Riesling.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Last vintages of this wine
The best vintages of Zuckerle Riesling from Winery Klopfer are 0
Informations about the Winery Klopfer
The Winery Klopfer is one of of the world's greatest estates. It offers 38 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
