Winery Theo MingesRiesling Hölle Unterer Faulenberg
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, poultry or shellfish.
Taste structure of the Riesling Hölle Unterer Faulenberg from the Winery Theo Minges
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Riesling Hölle Unterer Faulenberg of Winery Theo Minges in the region of Pfalz is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Riesling Hölle Unterer Faulenberg of Winery Theo Minges in the region of Pfalz often reveals types of flavors of earth, vegetal or tree fruit and sometimes also flavors of citrus fruit.
Food and wine pairings with Riesling Hölle Unterer Faulenberg
Pairings that work perfectly with Riesling Hölle Unterer Faulenberg
Original food and wine pairings with Riesling Hölle Unterer Faulenberg
The Riesling Hölle Unterer Faulenberg of Winery Theo Minges matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of home-made coq au vin, mussel clusters or korma chicken (india).
Details and technical informations about Winery Theo Minges's Riesling Hölle Unterer Faulenberg.
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 Hölle Unterer Faulenberg from Winery Theo Minges are 2016, 2013, 0
Informations about the Winery Theo Minges
The Winery Theo Minges is one of of the world's great estates. It offers 91 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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
