Winery PlagPremium 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 Premium Riesling from the Winery Plag
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Premium Riesling of Winery Plag in the region of Baden is a with a nice freshness.
Food and wine pairings with Premium Riesling
Pairings that work perfectly with Premium Riesling
Original food and wine pairings with Premium Riesling
The Premium Riesling of Winery Plag matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of leeks with ham and béchamel sauce, jambalaya (louisiana) or coconut chicken and curry.
Details and technical informations about Winery Plag's Premium 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 Premium Riesling from Winery Plag are 0
Informations about the Winery Plag
The Winery Plag is one of of the world's greatest estates. It offers 32 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
German capital of Pinot Noir (Spätburgunder): silky, fine reds with notes of red fruits, cherry, undergrowth and sweet spices, melted tannins. Round Grauburgunder (Pinot Gris), lively Weissburgunder, supple Müller-Thurgau, mineral Riesling. Germany's 3rd region (15,000 ha) in Baden-Württemberg facing Alsace, one of the country's warmest climates, volcanic soils at the Kaiserstuhl. Cradle of modern great German reds, elegant and fine.
The word of the wine: Free-run wine
The free-run wine is the wine that flows out of the vat by gravity at the time of running off. The marc soaked in wine is then pressed to extract a rich and tannic wine. Free-run wine and press wine are then aged separately and eventually blended by the winemaker in proportions defined according to the type of wine being made.
