Winery Kühling-GillotNackenheim 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 Nackenheim Riesling from the Winery Kühling-Gillot
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nackenheim Riesling of Winery Kühling-Gillot in the region of Rheinhessen is a powerful with a nice freshness.
Food and wine pairings with Nackenheim Riesling
Pairings that work perfectly with Nackenheim Riesling
Original food and wine pairings with Nackenheim Riesling
The Nackenheim Riesling of Winery Kühling-Gillot matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of pulled pork (us pulled pork ), scallop mousse or lamb tagine with prunes.
Details and technical informations about Winery Kühling-Gillot's Nackenheim 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 Nackenheim Riesling from Winery Kühling-Gillot are 2019, 2018, 0
Informations about the Winery Kühling-Gillot
The Winery Kühling-Gillot is one of of the world's great estates. It offers 88 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
71% white region: Riesling is king (5,000 ha), dry to off-dry, ripe yellow fruit, apple, citrus and fine saline minerality. Supple, floral Müller-Thurgau for everyday, the world's largest Silvaner plantation with herbaceous, straight notes. Historic cradle of off-sweet Liebfraumilch. Some supple reds (Dornfelder, Spätburgunder).
The word of the wine: Anthocyanins
Phenolic compounds present in the skin of grapes that give colour to red wines during maceration.
