Winery MeierVom Urgestein Riesling 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 Vom Urgestein Riesling Trocken from the Winery Meier
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vom Urgestein Riesling Trocken of Winery Meier in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Vom Urgestein Riesling Trocken
Pairings that work perfectly with Vom Urgestein Riesling Trocken
Original food and wine pairings with Vom Urgestein Riesling Trocken
The Vom Urgestein Riesling Trocken of Winery Meier matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of pork colombo, baeckeoffe with fish or traditional tagine (morocco).
Details and technical informations about Winery Meier's Vom Urgestein Riesling 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 Meier
The Winery Meier is one of of the world's great estates. It offers 58 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: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
