Winery PorzeltMaria Magdalena Riesling
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 Maria Magdalena Riesling from the Winery Porzelt
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Maria Magdalena Riesling of Winery Porzelt in the region of Pfalz is a powerful with a nice freshness.
Food and wine pairings with Maria Magdalena Riesling
Pairings that work perfectly with Maria Magdalena Riesling
Original food and wine pairings with Maria Magdalena Riesling
The Maria Magdalena Riesling of Winery Porzelt matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of rabbit in white wine (casserole), shrimp in coconut milk curry or chicken fajitas.
Details and technical informations about Winery Porzelt's Maria Magdalena 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 Maria Magdalena Riesling from Winery Porzelt are 0
Informations about the Winery Porzelt
The Winery Porzelt is one of of the world's great estates. It offers 54 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
