Winery WeinbietEselshaut Riesling Spätlese Lieblich
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 Eselshaut Riesling Spätlese Lieblich from the Winery Weinbiet
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Eselshaut Riesling Spätlese Lieblich of Winery Weinbiet in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Eselshaut Riesling Spätlese Lieblich
Pairings that work perfectly with Eselshaut Riesling Spätlese Lieblich
Original food and wine pairings with Eselshaut Riesling Spätlese Lieblich
The Eselshaut Riesling Spätlese Lieblich of Winery Weinbiet matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of ham croquette with purée, cuttlefish rust or rib steak, tomato sauce, peppers..
Details and technical informations about Winery Weinbiet's Eselshaut Riesling Spätlese Lieblich.
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 Eselshaut Riesling Spätlese Lieblich from Winery Weinbiet are 0
Informations about the Winery Weinbiet
The Winery Weinbiet is one of of the world's great estates. It offers 95 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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
