Winery St. AntonyOenothek 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 Oenothek Riesling from the Winery St. Antony
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Oenothek Riesling of Winery St. Antony in the region of Rheinhessen is a powerful with a nice freshness.
Food and wine pairings with Oenothek Riesling
Pairings that work perfectly with Oenothek Riesling
Original food and wine pairings with Oenothek Riesling
The Oenothek Riesling of Winery St. Antony matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of pork cheeks confit in cider, knife feet or red wine fondue.
Details and technical informations about Winery St. Antony's Oenothek 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 Oenothek Riesling from Winery St. Antony are 0
Informations about the Winery St. Antony
The Winery St. Antony is one of of the world's great estates. It offers 57 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
