Winery ListmannRiesling Alte Reben Trocken
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 Alte Reben Trocken from the Winery Listmann
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Riesling Alte Reben Trocken of Winery Listmann in the region of Rheinhessen is a with a nice freshness.
Food and wine pairings with Riesling Alte Reben Trocken
Pairings that work perfectly with Riesling Alte Reben Trocken
Original food and wine pairings with Riesling Alte Reben Trocken
The Riesling Alte Reben Trocken of Winery Listmann matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of rabbit in sauce, lobster barbecue or chicken with rice and curry cream.
Details and technical informations about Winery Listmann's Riesling Alte Reben Trocken.
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 Listmann
The Winery Listmann is one of of the world's greatest estates. It offers 17 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
71% white region: Riesling is king (5,000 ha), dry to off-dry, ripe yellow fruit, apple, citrus and fine saline minerality. Supple, floral Müller-Thurgau for everyday, the world's largest Silvaner plantation with herbaceous, straight notes. Historic cradle of off-sweet Liebfraumilch. Some supple reds (Dornfelder, Spätburgunder).
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
