Winery StudierRiesling Audimax
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 Audimax from the Winery Studier
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Riesling Audimax of Winery Studier in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Riesling Audimax
Pairings that work perfectly with Riesling Audimax
Original food and wine pairings with Riesling Audimax
The Riesling Audimax of Winery Studier matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of spanish paella, carri of shrimps with chillies or home-made white pudding.
Details and technical informations about Winery Studier's Riesling Audimax.
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 Riesling Audimax from Winery Studier are 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
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Tasting
Sensory analysis of the wine according to a precise procedure and steps, using an appropriate vocabulary.
