Winery Kranz JunkBrauneberger Juffer Sonnenuhr Auslese Riesling
Sweet wine
This wine generally goes well with pork, poultry or shellfish.
Wine flavors and olphactive analysis
On the nose the Brauneberger Juffer Sonnenuhr Auslese Riesling of Winery Kranz Junk in the region of Mosel often reveals types of flavors of earth.
Food and wine pairings with Brauneberger Juffer Sonnenuhr Auslese Riesling
Pairings that work perfectly with Brauneberger Juffer Sonnenuhr Auslese Riesling
Original food and wine pairings with Brauneberger Juffer Sonnenuhr Auslese Riesling
The Brauneberger Juffer Sonnenuhr Auslese Riesling of Winery Kranz Junk matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of new york hot dog, scallops or fish and shrimp curry.
Details and technical informations about Winery Kranz Junk's Brauneberger Juffer Sonnenuhr Auslese 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 Brauneberger Juffer Sonnenuhr Auslese Riesling from Winery Kranz Junk are 0
Informations about the Winery Kranz Junk
The Winery Kranz Junk is one of of the world's greatest estates. It offers 17 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: 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.
