Winery MosellandGreen Cat Riesling
White wine
This wine is composed of 100% of the grape variety Riesling.
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 Green Cat Riesling from the Winery Moselland
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Green Cat Riesling of Winery Moselland in the region of Mosel is a with a nice freshness.
Food and wine pairings with Green Cat Riesling
Pairings that work perfectly with Green Cat Riesling
Original food and wine pairings with Green Cat Riesling
The Green Cat Riesling of Winery Moselland matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of roast pork in the oven, hake with small shrimps for cookeo or home-made white pudding.
Details and technical informations about Winery Moselland's Green Cat Riesling.
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 Moselland
The Winery Moselland is one of wineries to follow in Mosel.. It offers 94 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Kingdom of lively, crystalline Riesling: citrus, green apple, gunflint, tangy tension and signature slate minerality. From light, fruity Kabinett to off-dry Spätlese, up to sweet Auslese and Trockenbeerenauslese of rare finesse. Some supple Müller-Thurgau and lively Elbling. Steeply sloped vineyards (up to 65% at the Bremmer Calmont) on blue and grey slate, 5,400 ha of Riesling (61.
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.
