Winery MalatFurth-Palt 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 Furth-Palt Riesling from the Winery Malat
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Furth-Palt Riesling of Winery Malat in the region of Weinland is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Furth-Palt Riesling of Winery Malat in the region of Weinland often reveals types of flavors of earth, microbio or oak and sometimes also flavors of tree fruit, spices or citrus fruit.
Food and wine pairings with Furth-Palt Riesling
Pairings that work perfectly with Furth-Palt Riesling
Original food and wine pairings with Furth-Palt Riesling
The Furth-Palt Riesling of Winery Malat matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of pork chops with curry and honey, phad thai (thai style fried noodles) or chicken massala.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Last vintages of this wine
The best vintages of Furth-Palt Riesling from Winery Malat are 2017, 2018, 2014, 2016 and 2012.
Informations about the Winery Malat
The Winery Malat is one of of the world's great estates. It offers 44 wines for sale in the of Kremstal to come and discover on site or to buy online.
The wine region of Kremstal
The wine region of Kremstal is located in the region of Niederösterreich of Weinland of Austria. We currently count 108 estates and châteaux in the of Kremstal, producing 798 different wines in conventional, organic and biodynamic agriculture. The wines of Kremstal go well with generally quite well with dishes .
The wine region of Weinland
Weinviertel DAC – whose name translates as "wine quarter" – is an appellation in Niederösterreich (Lower Austria). It is by far the largest Districtus Austriae Controllatus wine region in Austria. It was also the first Austrian wine region to be given that title, in 2002, with a DAC Reserve designation added in 2009. The designation applies only to white wines from the Grüner Veltliner Grape variety.
News related to this wine
An overview of the Rully appellation
The Bourgogne Wine Board (BIVB) invites you to a survey above the vineyard of Rully. Situated at the end of the Côte de Beaune region, it marks the begining of the côte chalonnaise with such a diversity of landscapes. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines ...
What are the "Climats de Bourgogne" ?
Awaken the explorer within you and discover the most famous Climats of Bourgogne! Our social media: Facebook: https://www.facebook.com/BourgogneWines/ Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines.com/ ...
Chablis wines in the Hong Kong market by Debra MEIBURG
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this minute-long clip, Debra MEIBURG discusses the position of Chablis wines in the Hong Kong market. #Chablis #PureChablis ...
The word of the wine: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
