Winery ReverchonPur Saar 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 Pur Saar Riesling from the Winery Reverchon
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pur Saar Riesling of Winery Reverchon in the region of Mosel is a powerful with a nice freshness.
Food and wine pairings with Pur Saar Riesling
Pairings that work perfectly with Pur Saar Riesling
Original food and wine pairings with Pur Saar Riesling
The Pur Saar Riesling of Winery Reverchon matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of andouillette with mustard sauce, quenelles in nantua sauce or tunisian mloukia of grandmother mimi.
Details and technical informations about Winery Reverchon's Pur Saar 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 Pur Saar Riesling from Winery Reverchon are 0
Informations about the Winery Reverchon
The Winery Reverchon is one of of the world's great estates. It offers 43 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Mosel is the most famous of Germany's 13 official wine regions, and also the third largest in terms of production. As with many German regions, it is most aasociated with a range of wine styles made from the Riesling grape variety, but Müller-Thurgau is also widely planted. The best Mosel Riesling wines are some of the finest whites in the world. Light and low in Alcohol, they can be intensely fragrant with beguiling Floral">floral and Mineral notes, and a wonderful Balance of sweetness and Acidity.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
