Winery MuglerKönigsbacher Idig Riesling Trocken
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 Königsbacher Idig Riesling Trocken from the Winery Mugler
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Königsbacher Idig Riesling Trocken of Winery Mugler in the region of Pfalz is a powerful with a nice freshness.
Food and wine pairings with Königsbacher Idig Riesling Trocken
Pairings that work perfectly with Königsbacher Idig Riesling Trocken
Original food and wine pairings with Königsbacher Idig Riesling Trocken
The Königsbacher Idig Riesling Trocken of Winery Mugler matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of simple pork roast, mussels with rosemary and barbecue or chicken tagine with apricots.
Details and technical informations about Winery Mugler's Königsbacher Idig 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.
Last vintages of this wine
The best vintages of Königsbacher Idig Riesling Trocken from Winery Mugler are 0, 2014, 2015
Informations about the Winery Mugler
The Winery Mugler is one of of the world's greatest estates. It offers 31 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: Flavor
Sensation (sweet, salty, sour or bitter) produced on the tongue by a food.
