Winery Kreuz BauerKabinett 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 Kabinett Riesling from the Winery Kreuz Bauer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kabinett Riesling of Winery Kreuz Bauer in the region of Mosel is a with a nice freshness.
Food and wine pairings with Kabinett Riesling
Pairings that work perfectly with Kabinett Riesling
Original food and wine pairings with Kabinett Riesling
The Kabinett Riesling of Winery Kreuz Bauer matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of rabbit stew the old fashioned way, pasta with vongoles (flat clams) or chicken tagine.
Details and technical informations about Winery Kreuz Bauer's Kabinett 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.
Informations about the Winery Kreuz Bauer
The Winery Kreuz Bauer is one of of the world's great 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: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
