Winery PeregrineRastasburn Riesling
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 Rastasburn Riesling from the Winery Peregrine
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rastasburn Riesling of Winery Peregrine in the region of South Island is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Rastasburn Riesling of Winery Peregrine in the region of South Island often reveals types of flavors of earth, microbio or tree fruit and sometimes also flavors of citrus fruit, floral or tropical fruit.
Food and wine pairings with Rastasburn Riesling
Pairings that work perfectly with Rastasburn Riesling
Original food and wine pairings with Rastasburn Riesling
The Rastasburn Riesling of Winery Peregrine matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of pizza calzone with ham and mushrooms, spaghetti with shrimp and cream or fried chicken.
Details and technical informations about Winery Peregrine's Rastasburn 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.
Last vintages of this wine
The best vintages of Rastasburn Riesling from Winery Peregrine are 2016, 2014, 2015, 0 and 2017.
Informations about the Winery Peregrine
The Winery Peregrine is one of of the world's greatest estates. It offers 19 wines for sale in the of Central Otago to come and discover on site or to buy online.
The wine region of Central Otago
The world's southernmost vineyard, jewel of New Zealand Pinot Noir. Intense, deep reds with signature notes of black cherry, ripe plum, violet, wild thyme and sweet spices, velvety tannins and a freshness kept taut by cold nights — a fleshy, sun-soaked style. Also ample Pinot Gris (pear, honey), dry and off-dry Riesling with lively citrus, precise Chardonnay. Vineyards between 200-450 m on schist soils, continental climate.
The wine region of South Island
New Zealand's southern island, cradle of the country's great wines. Sauvignon Blanc signature in Marlborough (~80% of national vineyard): explosive and tropical with grapefruit, passion fruit, boxwood, cut grass and mineral touch — global benchmark. Pinot Noir star in Central Otago (among the most southerly) and Waipara: airy with cherry, raspberry, undergrowth, thyme. Taut Riesling, precise Chardonnay, floral Pinot Gris.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
