Winery LeilingRiesling Kalkstein
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 Riesling Kalkstein from the Winery Leiling
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Riesling Kalkstein of Winery Leiling in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Riesling Kalkstein
Pairings that work perfectly with Riesling Kalkstein
Original food and wine pairings with Riesling Kalkstein
The Riesling Kalkstein of Winery Leiling matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of stuffed mushrooms, mussels spanish style or spanish paella.
Details and technical informations about Winery Leiling's Riesling Kalkstein.
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 Kalkstein from Winery Leiling are 0
Informations about the Winery Leiling
The Winery Leiling is one of of the world's greatest estates. It offers 22 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Concentrator
A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.
