Winery Laurent BannwarthRiesling Tradition
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or rich fish (salmon, tuna etc).
Taste structure of the Riesling Tradition from the Winery Laurent Bannwarth
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Riesling Tradition of Winery Laurent Bannwarth in the region of Alsace is a with a nice freshness.
Food and wine pairings with Riesling Tradition
Pairings that work perfectly with Riesling Tradition
Original food and wine pairings with Riesling Tradition
The Riesling Tradition of Winery Laurent Bannwarth matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of beef stew, penne with smoked salmon and crème fraiche or rib steak, tomato sauce, peppers..
Details and technical informations about Winery Laurent Bannwarth's Riesling Tradition.
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 Riesling Tradition from Winery Laurent Bannwarth are 0
Informations about the Winery Laurent Bannwarth
The Winery Laurent Bannwarth is one of of the world's great estates. It offers 50 wines for sale in the of Alsace to come and discover on site or to buy online.
The wine region of Alsace
Capital of great French aromatic whites, most often dry and single-varietal. Straight, mineral Riesling (lemon, gunflint), opulent, exuberant Gewurztraminer (lychee, rose, spices), round, smoky Pinot Gris, floral, crisp Muscat, supple Pinot Blanc. Fine, fruity Crémants d'Alsace, exceptional sweet Vendanges Tardives and Sélection de Grains Nobles. 15,500 ha at the foot of the Vosges on varied soils, 51 Grands Crus since 1975.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
