Winery Kühling-GillotNierstein Riesling Kabinett
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 Nierstein Riesling Kabinett from the Winery Kühling-Gillot
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nierstein Riesling Kabinett of Winery Kühling-Gillot in the region of Rheinhessen is a with a nice freshness.
Food and wine pairings with Nierstein Riesling Kabinett
Pairings that work perfectly with Nierstein Riesling Kabinett
Original food and wine pairings with Nierstein Riesling Kabinett
The Nierstein Riesling Kabinett of Winery Kühling-Gillot matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of home-made coq au vin, pasta with scampi or chicken wrap.
Details and technical informations about Winery Kühling-Gillot's Nierstein Riesling Kabinett.
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 Nierstein Riesling Kabinett from Winery Kühling-Gillot are 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
