Winery Landmann StaufenDoctor Faustus 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 Doctor Faustus Riesling from the Winery Landmann Staufen
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Doctor Faustus Riesling of Winery Landmann Staufen in the region of Baden is a with a nice freshness.
Food and wine pairings with Doctor Faustus Riesling
Pairings that work perfectly with Doctor Faustus Riesling
Original food and wine pairings with Doctor Faustus Riesling
The Doctor Faustus Riesling of Winery Landmann Staufen matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of pasta carbonara, marinated mussels with maroilles or lamb tagine with prunes.
Details and technical informations about Winery Landmann Staufen's Doctor Faustus Riesling.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Informations about the Winery Landmann Staufen
The Winery Landmann Staufen is one of of the world's greatest estates. It offers 8 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
News related to this wine
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The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
