Winery SchembsWilder Wonnegauer 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 Wilder Wonnegauer Riesling from the Winery Schembs
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Wilder Wonnegauer Riesling of Winery Schembs in the region of Rheinhessen is a powerful with a nice freshness.
Food and wine pairings with Wilder Wonnegauer Riesling
Pairings that work perfectly with Wilder Wonnegauer Riesling
Original food and wine pairings with Wilder Wonnegauer Riesling
The Wilder Wonnegauer Riesling of Winery Schembs matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of summer orecchiette, quenelles in nantua sauce or monkfish with curry.
Details and technical informations about Winery Schembs's Wilder Wonnegauer 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.
Informations about the Winery Schembs
The Winery Schembs is one of of the world's great estates. It offers 46 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
71% white region: Riesling is king (5,000 ha), dry to off-dry, ripe yellow fruit, apple, citrus and fine saline minerality. Supple, floral Müller-Thurgau for everyday, the world's largest Silvaner plantation with herbaceous, straight notes. Historic cradle of off-sweet Liebfraumilch. Some supple reds (Dornfelder, Spätburgunder).
The word of the wine: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
