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 cajun jumbalaya rice, phad thai (thai style fried noodles) or mullet with onions and white wine.
Details and technical informations about Winery Weingart's Riesling Auslese.
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 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
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: Ventilate
Expose the wine to the air before serving, to allow it to open up more, to develop its aromas and to round out its tannins.
