Winery SchnaitmannRiesling S
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 Riesling S from the Winery Schnaitmann
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Riesling S of Winery Schnaitmann in the region of Württemberg is a with a nice freshness.
Food and wine pairings with Riesling S
Pairings that work perfectly with Riesling S
Original food and wine pairings with Riesling S
The Riesling S of Winery Schnaitmann matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of andouillette and baked potato gratin, violet omelette or red mullet, mackerel, tuna, salmon sushi.
Details and technical informations about Winery Schnaitmann's Riesling S.
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 Riesling S from Winery Schnaitmann are 0
Informations about the Winery Schnaitmann
The Winery Schnaitmann is one of of the world's great estates. It offers 73 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Rare predominantly red region in Germany (nearly 70%). Supple, fruity everyday reds: light, crisp Trollinger (Schiava) with red fruits, more structured, spicy, deep Lemberger (Blaufränkisch), generous Schwarzriesling (Pinot Meunier). Riesling king of whites (>2,000 ha), lively and mineral, citrus and green apple. Germany's 4th region (11,500 ha) on the Neckar slopes around Heilbronn and Stuttgart.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
