Winery Kreuz BauerGutswein Feinherb Riesling
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 Gutswein Feinherb Riesling from the Winery Kreuz Bauer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gutswein Feinherb Riesling of Winery Kreuz Bauer in the region of Mosel is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Gutswein Feinherb Riesling of Winery Kreuz Bauer in the region of Mosel often reveals types of flavors of tree fruit.
Food and wine pairings with Gutswein Feinherb Riesling
Pairings that work perfectly with Gutswein Feinherb Riesling
Original food and wine pairings with Gutswein Feinherb Riesling
The Gutswein Feinherb Riesling of Winery Kreuz Bauer matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of stuffed eggplant (with vegetables or mixed), pike quenelles with lobster bisque sauce or couscous from the sea.
Details and technical informations about Winery Kreuz Bauer's Gutswein Feinherb 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 Gutswein Feinherb Riesling from Winery Kreuz Bauer are 0
Informations about the Winery Kreuz Bauer
The Winery Kreuz Bauer 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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
