Winery Lukas HammelmannRiesling Vom Löss
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 Riesling Vom Löss from the Winery Lukas Hammelmann
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Riesling Vom Löss of Winery Lukas Hammelmann in the region of Pfalz is a powerful with a nice freshness.
Food and wine pairings with Riesling Vom Löss
Pairings that work perfectly with Riesling Vom Löss
Original food and wine pairings with Riesling Vom Löss
The Riesling Vom Löss of Winery Lukas Hammelmann matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of stuffed mushrooms, sautéed squid with parsley or grilled pork ribs with barbecue sauce.
Details and technical informations about Winery Lukas Hammelmann's Riesling Vom Löss.
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 Vom Löss from Winery Lukas Hammelmann are 2019, 0
Informations about the Winery Lukas Hammelmann
The Winery Lukas Hammelmann is one of of the world's greatest estates. It offers 11 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: 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.
