Winery BaumannMadonnenberg 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 Madonnenberg Riesling from the Winery Baumann
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Madonnenberg Riesling of Winery Baumann in the region of Baden is a powerful with a nice freshness.
Food and wine pairings with Madonnenberg Riesling
Pairings that work perfectly with Madonnenberg Riesling
Original food and wine pairings with Madonnenberg Riesling
The Madonnenberg Riesling of Winery Baumann matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of capellini with prosciutto, curried mouclade à la charentaise or carrot soup with curry and coconut milk.
Details and technical informations about Winery Baumann's Madonnenberg Riesling.
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.
Last vintages of this wine
The best vintages of Madonnenberg Riesling from Winery Baumann are 0
Informations about the Winery Baumann
The Winery Baumann is one of of the world's greatest estates. It offers 8 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.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
