Winery Turning LeafPfalz 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 Pfalz Riesling from the Winery Turning Leaf
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pfalz Riesling of Winery Turning Leaf in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Pfalz Riesling
Pairings that work perfectly with Pfalz Riesling
Original food and wine pairings with Pfalz Riesling
The Pfalz Riesling of Winery Turning Leaf matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of vegetable planter, navarin of the sea da gigi or pasta with shrimp.
Details and technical informations about Winery Turning Leaf's Pfalz 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.
Last vintages of this wine
The best vintages of Pfalz Riesling from Winery Turning Leaf are 2014, 2013, 0, 2011
Informations about the Winery Turning Leaf
The Winery Turning Leaf is one of of the world's great estates. It offers 33 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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
