Winery StudierCampus Rivaner Trocken
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Campus Rivaner Trocken from the Winery Studier
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Campus Rivaner Trocken of Winery Studier in the region of Pfalz is a .
Food and wine pairings with Campus Rivaner Trocken
Pairings that work perfectly with Campus Rivaner Trocken
Original food and wine pairings with Campus Rivaner Trocken
The Campus Rivaner Trocken of Winery Studier matches generally quite well with dishes of shellfish, spicy food or vegetarian such as recipes of californian sushi (reverse maki), honey chicken wok style or quiche without pastry, courgette and blue cheese.
Details and technical informations about Winery Studier's Campus Rivaner Trocken.
Discover the grape variety: Albarino
It is a Spanish variety, in Galicia to be precise, with its cradle in the Rias Baixas area, around Pontevedra and up to Orense. It would be a close relative of the Loureiro. Widely cultivated in Portugal, ... in France, it is registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Campus Rivaner Trocken from Winery Studier are 2016, 0
Informations about the Winery Studier
The Winery Studier is one of of the world's great estates. It offers 59 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: 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.
