Winery Peter & PeterZeller Schwarze Katz Riesling Brut
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Zeller Schwarze Katz Riesling Brut
Pairings that work perfectly with Zeller Schwarze Katz Riesling Brut
Original food and wine pairings with Zeller Schwarze Katz Riesling Brut
The Zeller Schwarze Katz Riesling Brut of Winery Peter & Peter matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of beef carrots, smoked salmon omelette or thai basil chicken.
Details and technical informations about Winery Peter & Peter's Zeller Schwarze Katz Riesling Brut.
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 Zeller Schwarze Katz Riesling Brut from Winery Peter & Peter are 2014, 0
Informations about the Winery Peter & Peter
The Winery Peter & Peter is one of of the world's great estates. It offers 16 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
