Winery LeissVorspiel Riesling
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, poultry or shellfish.
Taste structure of the Vorspiel Riesling from the Winery Leiss
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vorspiel Riesling of Winery Leiss in the region of Württemberg is a powerful with a nice freshness.
Food and wine pairings with Vorspiel Riesling
Pairings that work perfectly with Vorspiel Riesling
Original food and wine pairings with Vorspiel Riesling
The Vorspiel Riesling of Winery Leiss matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of whiskey paupiettes, garlic shrimp or garantita or karantita (algerian recipe).
Details and technical informations about Winery Leiss's Vorspiel 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 Vorspiel Riesling from Winery Leiss are 0
Informations about the Winery Leiss
The Winery Leiss is one of of the world's greatest 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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
