Winery Sommerauer SchlossbergkellereiGoldene Weinblute White
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Goldene Weinblute White
Pairings that work perfectly with Goldene Weinblute White
Original food and wine pairings with Goldene Weinblute White
The Goldene Weinblute White of Winery Sommerauer Schlossbergkellerei matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of beef bourguignon with cookéo, pan-fried salmon with lemon and dill sauce or julienne fillets in coconut milk.
Details and technical informations about Winery Sommerauer Schlossbergkellerei's Goldene Weinblute White.
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 Goldene Weinblute White from Winery Sommerauer Schlossbergkellerei are 2019, 0
Informations about the Winery Sommerauer Schlossbergkellerei
The Winery Sommerauer Schlossbergkellerei is one of of the world's great estates. It offers 12 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.
