Winery LeissGellmersbach Riesling Kabinett
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 Gellmersbach Riesling Kabinett from the Winery Leiss
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gellmersbach Riesling Kabinett of Winery Leiss in the region of Württemberg is a with a nice freshness.
Food and wine pairings with Gellmersbach Riesling Kabinett
Pairings that work perfectly with Gellmersbach Riesling Kabinett
Original food and wine pairings with Gellmersbach Riesling Kabinett
The Gellmersbach Riesling Kabinett of Winery Leiss matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of quick brioche sausage, scupion (small cuttlefish) in hot sauce or crab matoutou.
Details and technical informations about Winery Leiss's Gellmersbach Riesling Kabinett.
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 Leiss
The Winery Leiss is one of of the world's great estates. It offers 50 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Rare predominantly red region in Germany (nearly 70%). Supple, fruity everyday reds: light, crisp Trollinger (Schiava) with red fruits, more structured, spicy, deep Lemberger (Blaufränkisch), generous Schwarzriesling (Pinot Meunier). Riesling king of whites (>2,000 ha), lively and mineral, citrus and green apple. Germany's 4th region (11,500 ha) on the Neckar slopes around Heilbronn and Stuttgart.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
