Winery SumenjakRenski Rizling
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Renski Rizling of Winery Sumenjak in the region of Podravje often reveals types of flavors of earth, oak or tree fruit and sometimes also flavors of citrus fruit.
Food and wine pairings with Renski Rizling
Pairings that work perfectly with Renski Rizling
Original food and wine pairings with Renski Rizling
The Renski Rizling of Winery Sumenjak matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of pork roll with tomato sauce, sea bass in mustard and rosemary wrappers or grilled pork ribs with barbecue sauce.
Details and technical informations about Winery Sumenjak's Renski Rizling.
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 Renski Rizling from Winery Sumenjak are 0, 2017, 2015
Informations about the Winery Sumenjak
The Winery Sumenjak is one of of the world's greatest estates. It offers 8 wines for sale in the of Podravje to come and discover on site or to buy online.
The wine region of Podravje
Slovenia's largest wine region around Maribor and Ormož, Germanic heritage of former Lower Styria. Signature aromatic dry whites dominate. Renski Rizling (Rhine Riesling) taut and mineral with signature notes of lemon, white peach, white flowers and a petrol touch. Laški Rizling (Welschriesling) fresh and refreshing, lively Sauvignon (boxwood, citrus), ample Sivi Pinot (Pinot Gris), opulent Traminer (lychee, rose), local Furmint for keeping.
The word of the wine: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
