Winery Tobias RickesKöpenick Weisswein Trocken
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Köpenick Weisswein Trocken
Pairings that work perfectly with Köpenick Weisswein Trocken
Original food and wine pairings with Köpenick Weisswein Trocken
The Köpenick Weisswein Trocken of Winery Tobias Rickes matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of baked dumplings, baked bar or californian sushi (reverse maki).
Details and technical informations about Winery Tobias Rickes's Köpenick Weisswein Trocken.
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 Köpenick Weisswein Trocken from Winery Tobias Rickes are 0
Informations about the Winery Tobias Rickes
The Winery Tobias Rickes is one of of the world's great estates. It offers 21 wines for sale in the of Nahe to come and discover on site or to buy online.
The wine region of Nahe
Nahe is one of the smaller German wine regions, named after the Nahe river which joins the Rhein at Rheinhessen/bingen">Bingen. The viticultural carea here is characterised by dramatic topography with steep slopes and craggy outcrops of metamorphic rock. Like most of the regions on or near the Rhine, its most prestigious wines are made from Riesling. There are around 4,000 hectares (10,000 acres) of Vineyards, spread across seven Grosslagen (wine districts) and over 300 Einzellagen (individual vineyard sites).
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
