Winery SichelDirmsteiner Mandelpfad Riesling Beerenauslese
Sweet wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Dirmsteiner Mandelpfad Riesling Beerenauslese
Pairings that work perfectly with Dirmsteiner Mandelpfad Riesling Beerenauslese
Original food and wine pairings with Dirmsteiner Mandelpfad Riesling Beerenauslese
The Dirmsteiner Mandelpfad Riesling Beerenauslese of Winery Sichel matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of croque madame, sea bream with sweet spices or couscous.
Details and technical informations about Winery Sichel's Dirmsteiner Mandelpfad Riesling Beerenauslese.
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 Sichel
The Winery Sichel is one of of the world's great estates. It offers 118 wines for sale in the of German Wine to come and discover on site or to buy online.
The wine region of German Wine
World benchmark country for Riesling, ~103,000 ha across 13 regions along the Rhine. King Riesling (~23%): chiselled, mineral whites with signature notes of citrus, white peach, green apple, white flowers, honey and a petrolly age touch, crisp acidity - from taut dry (Trocken) to noble sweets (Auslese, Beerenauslese, Eiswein). Also fine, silky Spätburgunder (Pinot Noir), supple Müller-Thurgau, ample Silvaner, dense Dornfelder. Mosel, Pfalz and Rheingau as stars.
The word of the wine: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
