
Winery LeasinghamMagnus Riesling
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, poultry or appetizers and snacks.

Taste structure of the Magnus Riesling from the Winery Leasingham
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Magnus Riesling of Winery Leasingham in the region of Australie du Sud is a with a nice freshness.
Food and wine pairings with Magnus Riesling
Pairings that work perfectly with Magnus Riesling
Original food and wine pairings with Magnus Riesling
The Magnus Riesling of Winery Leasingham matches generally quite well with dishes of pork, shellfish or poultry such as recipes of pork stew with bacon and cream, cantonese rice or fried chicken.
Details and technical informations about Winery Leasingham's Magnus 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 Magnus Riesling from Winery Leasingham are 0
Informations about the Winery Leasingham
The Winery Leasingham is one of of the world's great estates. It offers 39 wines for sale in the of Australie du Sud to come and discover on site or to buy online.
The wine region of Australie du Sud
Cradle of the great Australian Shiraz: powerful, sun-drenched reds with notes of blackberry, candied plum, pepper, chocolate and eucalyptus, ample tannins and vibrant fruit (Barossa, McLaren Vale). Firm, minty Cabernet Sauvignon on Coonawarra (terra rossa). Dry, lemony Riesling from Clare and Eden Valley, straight and taut. Fresh Sauvignon and Chardonnay from Adelaide Hills.
The word of the wine: Green
Said of a wine that is too acidic or marked by unpleasant vegetal tastes.














