Winery WeingartRiesling Auslese
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 Riesling Auslese from the Winery Weingart
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Riesling Auslese of Winery Weingart in the region of Mittelrhein is a with a nice freshness.
Food and wine pairings with Riesling Auslese
Pairings that work perfectly with Riesling Auslese
Original food and wine pairings with Riesling Auslese
The Riesling Auslese of Winery Weingart matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of tomatoes stuffed with sausage meat, spaghetti with clams or dal lentils with coconut milk.
Details and technical informations about Winery Weingart's Riesling Auslese.
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 Riesling Auslese from Winery Weingart are 0
Informations about the Winery Weingart
The Winery Weingart is one of of the world's greatest estates. It offers 31 wines for sale in the of Mittelrhein to come and discover on site or to buy online.
The wine region of Mittelrhein
Mittelrhein is one of Germany's smaller wine regions, with around 468 hectares (1,156 acres) under Vine. A Long, thin region, it follows the course of the Rhine river between Rheinhessen/bingen">Bingen and Bonn, a distance of about 100 kilometers (60 miles) as the crow flies. At its Southern end, the region abuts the western edge of Rheinhessen and northern limits of the Nahe. It also intersects with the Mosel and Ahr regions, where their respective rivers Flow into the Rhine.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
