Winery Schäfer-FröhlichBockenauer Felseneck Trockenbeerenauslese
Sweet wine
This wine generally goes well with pork, poultry or shellfish.
Food and wine pairings with Bockenauer Felseneck Trockenbeerenauslese
Pairings that work perfectly with Bockenauer Felseneck Trockenbeerenauslese
Original food and wine pairings with Bockenauer Felseneck Trockenbeerenauslese
The Bockenauer Felseneck Trockenbeerenauslese of Winery Schäfer-Fröhlich matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of baeckeoffe, shrimp and cherry tomato quiche or kimo (malagasy dish with beef).
Details and technical informations about Winery Schäfer-Fröhlich's Bockenauer Felseneck Trockenbeerenauslese.
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.
Informations about the Winery Schäfer-Fröhlich
The Winery Schäfer-Fröhlich is one of of the world's great estates. It offers 60 wines for sale in the of Nahe to come and discover on site or to buy online.
The wine region of Nahe
Nahe is one of the smaller German wine regions, named after the Nahe river which joins the Rhein at Rheinhessen/bingen">Bingen. The viticultural carea here is characterised by dramatic topography with steep slopes and craggy outcrops of metamorphic rock. Like most of the regions on or near the Rhine, its most prestigious wines are made from Riesling. There are around 4,000 hectares (10,000 acres) of Vineyards, spread across seven Grosslagen (wine districts) and over 300 Einzellagen (individual vineyard sites).
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
