Winery Schmitt SöhneImperial Blue Riesling
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 Imperial Blue Riesling from the Winery Schmitt Söhne
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Imperial Blue Riesling of Winery Schmitt Söhne in the region of Mosel is a with a nice freshness.
Food and wine pairings with Imperial Blue Riesling
Pairings that work perfectly with Imperial Blue Riesling
Original food and wine pairings with Imperial Blue Riesling
The Imperial Blue Riesling of Winery Schmitt Söhne matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of beef bourguignon with cookéo, pasta shells or daube niçoise.
Details and technical informations about Winery Schmitt Söhne's Imperial Blue 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.
Last vintages of this wine
The best vintages of Imperial Blue Riesling from Winery Schmitt Söhne are 0
Informations about the Winery Schmitt Söhne
The Winery Schmitt Söhne is one of of the world's great estates. It offers 91 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Kingdom of lively, crystalline Riesling: citrus, green apple, gunflint, tangy tension and signature slate minerality. From light, fruity Kabinett to off-dry Spätlese, up to sweet Auslese and Trockenbeerenauslese of rare finesse. Some supple Müller-Thurgau and lively Elbling. Steeply sloped vineyards (up to 65% at the Bremmer Calmont) on blue and grey slate, 5,400 ha of Riesling (61.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
