Winery Robert WeilCuvée 26 Riesling Trocken
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 Cuvée 26 Riesling Trocken from the Winery Robert Weil
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée 26 Riesling Trocken of Winery Robert Weil in the region of Rheingau is a with a nice freshness.
Food and wine pairings with Cuvée 26 Riesling Trocken
Pairings that work perfectly with Cuvée 26 Riesling Trocken
Original food and wine pairings with Cuvée 26 Riesling Trocken
The Cuvée 26 Riesling Trocken of Winery Robert Weil matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of beef stew, periwinkles - the perfect cook! or lamb tagine with honey and onions.
Details and technical informations about Winery Robert Weil's Cuvée 26 Riesling Trocken.
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 Cuvée 26 Riesling Trocken from Winery Robert Weil are 2018, 0
Informations about the Winery Robert Weil
The Winery Robert Weil is one of of the world's great estates. It offers 76 wines for sale in the of Rheingau to come and discover on site or to buy online.
The wine region of Rheingau
Historic cradle of great German Riesling: age-worthy whites of rare precision, from taut dry (Trocken) to botrytised sweet (Auslese, Beerenauslese, TBA) with notes of peach, citrus, acacia honey, noble petrol and slatey minerality. Riesling king on ~80% of the vineyard. Also Spätburgunder (Pinot Noir, 8%), notably the fine, silky Assmannshausen. 3,100 ha on south-facing slopes overlooking the Rhine (Hesse).
The word of the wine: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
