Winery St GisbertusRiesling Millesime
White wine
This wine generally goes well with pork, poultry or shellfish.
Food and wine pairings with Riesling Millesime
Pairings that work perfectly with Riesling Millesime
Original food and wine pairings with Riesling Millesime
The Riesling Millesime of Winery St Gisbertus matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of ham with leek fondue, scallops with cream or macaroonade from sète.
Details and technical informations about Winery St Gisbertus's Riesling Millesime.
Discover the grape variety: Cabernet-Cubin
An intraspecific cross between Limberger and Cabernet Sauvignon obtained in 1970 by Bernard Hill of the Weinsberg Research Institute in Germany. It can be found in Germany, Italy and the United Kingdom, but is virtually unknown in France.
Informations about the Winery St Gisbertus
The Winery St Gisbertus is one of of the world's greatest estates. It offers 15 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
Rheinhessen is Germany's largest region for producing the quality wines of the Qualitätswein bestimmter Anbaugebiete (QbA) and Prädikatswein designations, with roughly 26,500 hectares (65,000 acres) of Vineyard">Vineyards as of 2014. Many of its most significant viticultural areas are favorably influenced by the Rhine river, which runs aLong its North and eastern borders. The Rhine, along with the Nahe river to the west and the Haardt mountains to its South, form a natural border. Rheinhessen covers an area south of Rheingau, north of Pfalz and east of Nahe, and is located within the Rhineland-Palatinate federal state.
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.
