Winery Weingut KnaußR Altenberg
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, poultry or shellfish.
Taste structure of the R Altenberg from the Winery Weingut Knauß
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the R Altenberg of Winery Weingut Knauß in the region of Württemberg is a powerful with a nice freshness.
Food and wine pairings with R Altenberg
Pairings that work perfectly with R Altenberg
Original food and wine pairings with R Altenberg
The R Altenberg of Winery Weingut Knauß matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of cabbage casserole, wok of pointed cabbage with shrimps and lemongrass bo bun style or chicken tajine with prunes.
Details and technical informations about Winery Weingut Knauß's R Altenberg.
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.
Informations about the Winery Weingut Knauß
The Winery 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
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: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
