Winery SternRiesling vom Löss
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 vom Löss from the Winery Stern
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Riesling vom Löss of Winery Stern in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Riesling vom Löss
Pairings that work perfectly with Riesling vom Löss
Original food and wine pairings with Riesling vom Löss
The Riesling vom Löss of Winery Stern matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of ideas for savoury pancake toppings, norman mussels with cider or caramel pork.
Details and technical informations about Winery Stern's Riesling vom Löss.
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 vom Löss from Winery Stern are 2016, 0
Informations about the Winery Stern
The Winery Stern is one of of the world's great estates. It offers 58 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
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.
