Winery SeehofRiesling Jakob Auslese
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 Jakob Auslese from the Winery Seehof
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Riesling Jakob Auslese of Winery Seehof in the region of Rheinhessen is a with a nice freshness.
Food and wine pairings with Riesling Jakob Auslese
Pairings that work perfectly with Riesling Jakob Auslese
Original food and wine pairings with Riesling Jakob Auslese
The Riesling Jakob Auslese of Winery Seehof matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of quiche without pastry, mussels with cream or fideuà (spain).
Details and technical informations about Winery Seehof's Riesling Jakob Auslese.
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 Seehof
The Winery Seehof is one of of the world's great estates. It offers 72 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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
