Winery NägelsförstHügelstürmer 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 Hügelstürmer Riesling Trocken from the Winery Nägelsförst
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Hügelstürmer Riesling Trocken of Winery Nägelsförst in the region of Baden is a with a nice freshness.
Food and wine pairings with Hügelstürmer Riesling Trocken
Pairings that work perfectly with Hügelstürmer Riesling Trocken
Original food and wine pairings with Hügelstürmer Riesling Trocken
The Hügelstürmer Riesling Trocken of Winery Nägelsförst matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of ham croquette with purée, chinese fried shrimp ravioli or filet mignon with curry.
Details and technical informations about Winery Nägelsförst's Hügelstürmer Riesling Trocken.
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.
Informations about the Winery Nägelsförst
The Winery Nägelsförst is one of of the world's great estates. It offers 64 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
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The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
