Winery Toni LorenzBopparder Hamm Feuerlay Spatlese Trocken Riesling
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 Bopparder Hamm Feuerlay Spatlese Trocken Riesling from the Winery Toni Lorenz
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bopparder Hamm Feuerlay Spatlese Trocken Riesling of Winery Toni Lorenz in the region of Mittelrhein is a with a nice freshness.
Food and wine pairings with Bopparder Hamm Feuerlay Spatlese Trocken Riesling
Pairings that work perfectly with Bopparder Hamm Feuerlay Spatlese Trocken Riesling
Original food and wine pairings with Bopparder Hamm Feuerlay Spatlese Trocken Riesling
The Bopparder Hamm Feuerlay Spatlese Trocken Riesling of Winery Toni Lorenz matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of whiskey paupiettes, paella josé style or turkey escalope with curry.
Details and technical informations about Winery Toni Lorenz's Bopparder Hamm Feuerlay Spatlese Trocken Riesling.
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.
Informations about the Winery Toni Lorenz
The Winery Toni Lorenz is one of of the world's greatest estates. It offers 29 wines for sale in the of Mittelrhein to come and discover on site or to buy online.
The wine region of Mittelrhein
Confidential gem of the German Middle Rhine, a UNESCO landscape. Signature Riesling (~65%): pure, chiselled whites with signature notes of lime, green apple, white peach, white flowers and marked slate minerality ("gunflint"), taut acidity and crystalline tension — from dry to sweet. Also light Müller-Thurgau and fine Spätburgunder (Pinot Noir). ~461 ha on vertiginous terraces over steep schist overlooking the river.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
