Weingut KnaußG 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 G Riesling from the Weingut Knauß
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the G Riesling of Weingut Knauß in the region of Württemberg is a with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with G Riesling
Pairings that work perfectly with G Riesling
Original food and wine pairings with G Riesling
The G Riesling of Weingut Knauß matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of gloom and doom, sauerkraut of the sea in casserole or hawaiian pizza.
Details and technical informations about Weingut Knauß's G 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 G Riesling from Weingut Knauß are 2014, 2012, 0, 2015
Informations about the Weingut Knauß
The Weingut Knauß is one of of the world's great estates. It offers 61 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Rare predominantly red region in Germany (nearly 70%). Supple, fruity everyday reds: light, crisp Trollinger (Schiava) with red fruits, more structured, spicy, deep Lemberger (Blaufränkisch), generous Schwarzriesling (Pinot Meunier). Riesling king of whites (>2,000 ha), lively and mineral, citrus and green apple. Germany's 4th region (11,500 ha) on the Neckar slopes around Heilbronn and Stuttgart.
The word of the wine: Ice wine
Sweet wine obtained by pressing frozen berries harvested in the middle of winter.
