Winery Высокий берег (Vysokiy Bereg)Рислинг (Riesling)
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Рислинг (Riesling)
Pairings that work perfectly with Рислинг (Riesling)
Original food and wine pairings with Рислинг (Riesling)
The Рислинг (Riesling) of Winery Высокий берег (Vysokiy Bereg) matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of flemish carbonnade, wild rice salad with tuna or chicken tagine.
Details and technical informations about Winery Высокий берег (Vysokiy Bereg)'s Рислинг (Riesling).
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 Рислинг (Riesling) from Winery Высокий берег (Vysokiy Bereg) are 2020, 0
Informations about the Winery Высокий берег (Vysokiy Bereg)
The Winery Высокий берег (Vysokiy Bereg) is one of of the world's great estates. It offers 14 wines for sale in the of Кубань to come and discover on site or to buy online.
The wine region of Кубань
The wine region of Кубань of Russia. Wineries and vineyards like the Domaine Fanagoria (Фанагория) or the Domaine Fanagoria (Фанагория) produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Кубань are Cabernet-Sauvignon, Chardonnay and Merlot, they are then used in wines in blends or as a single variety. On the nose of Кубань often reveals types of flavors of oaky, jam or bell pepper and sometimes also flavors of red fruit, blackberry or blueberry.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
