Winery St. LaurentiusRiesling Extra Brut
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Riesling Extra Brut of Winery St. Laurentius in the region of Mosel often reveals types of flavors of tree fruit.
Food and wine pairings with Riesling Extra Brut
Pairings that work perfectly with Riesling Extra Brut
Original food and wine pairings with Riesling Extra Brut
The Riesling Extra Brut of Winery St. Laurentius matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of blue cord, tuna provencal style or provencal bourride.
Details and technical informations about Winery St. Laurentius's Riesling Extra Brut.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Last vintages of this wine
The best vintages of Riesling Extra Brut from Winery St. Laurentius are 0
Informations about the Winery St. Laurentius
The Winery St. Laurentius is one of of the world's greatest estates. It offers 32 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Mosel is the most famous of Germany's 13 official wine regions, and also the third largest in terms of production. As with many German regions, it is most aasociated with a range of wine styles made from the Riesling grape variety, but Müller-Thurgau is also widely planted. The best Mosel Riesling wines are some of the finest whites in the world. Light and low in Alcohol, they can be intensely fragrant with beguiling Floral">floral and Mineral notes, and a wonderful Balance of sweetness and Acidity.
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.
