Winery MargarethenhofRiesling Kernstück 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 Kernstück Trocken from the Winery Margarethenhof
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Riesling Kernstück Trocken of Winery Margarethenhof in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Riesling Kernstück Trocken
Pairings that work perfectly with Riesling Kernstück Trocken
Original food and wine pairings with Riesling Kernstück Trocken
The Riesling Kernstück Trocken of Winery Margarethenhof matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of ham and cheese cake, pasta with scampi or seafood pastilla.
Details and technical informations about Winery Margarethenhof's Riesling Kernstück 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 Margarethenhof
The Winery Margarethenhof is one of of the world's great estates. It offers 37 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: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
