Winery Lehnert-VeitFalkenberg Riesling Feinherb
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 Falkenberg Riesling Feinherb from the Winery Lehnert-Veit
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Falkenberg Riesling Feinherb of Winery Lehnert-Veit in the region of Mosel is a with a nice freshness.
Food and wine pairings with Falkenberg Riesling Feinherb
Pairings that work perfectly with Falkenberg Riesling Feinherb
Original food and wine pairings with Falkenberg Riesling Feinherb
The Falkenberg Riesling Feinherb of Winery Lehnert-Veit matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of stuffed tomatoes, curried mouclade à la charentaise or homemade pork curry.
Details and technical informations about Winery Lehnert-Veit's Falkenberg Riesling Feinherb.
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.
Informations about the Winery Lehnert-Veit
The Winery Lehnert-Veit is one of of the world's great estates. It offers 58 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Kingdom of lively, crystalline Riesling: citrus, green apple, gunflint, tangy tension and signature slate minerality. From light, fruity Kabinett to off-dry Spätlese, up to sweet Auslese and Trockenbeerenauslese of rare finesse. Some supple Müller-Thurgau and lively Elbling. Steeply sloped vineyards (up to 65% at the Bremmer Calmont) on blue and grey slate, 5,400 ha of Riesling (61.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
