Winery LeitzEins Zwei Zero Sparkling Riesling
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Eins Zwei Zero Sparkling Riesling
Pairings that work perfectly with Eins Zwei Zero Sparkling Riesling
Original food and wine pairings with Eins Zwei Zero Sparkling Riesling
The Eins Zwei Zero Sparkling Riesling of Winery Leitz matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of cantonese rice, peppers stuffed with tuna and parmesan or coral lentil dahl.
Details and technical informations about Winery Leitz's Eins Zwei Zero Sparkling 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 Eins Zwei Zero Sparkling Riesling from Winery Leitz are 0
Informations about the Winery Leitz
The Winery Leitz is one of of the world's great estates. It offers 138 wines for sale in the of Rheingau to come and discover on site or to buy online.
The wine region of Rheingau
Historic cradle of great German Riesling: age-worthy whites of rare precision, from taut dry (Trocken) to botrytised sweet (Auslese, Beerenauslese, TBA) with notes of peach, citrus, acacia honey, noble petrol and slatey minerality. Riesling king on ~80% of the vineyard. Also Spätburgunder (Pinot Noir, 8%), notably the fine, silky Assmannshausen. 3,100 ha on south-facing slopes overlooking the Rhine (Hesse).
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
