Weingut der Stadt MainzBodenheimer Burgweg 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 Bodenheimer Burgweg Riesling from the Weingut der Stadt Mainz
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bodenheimer Burgweg Riesling of Weingut der Stadt Mainz in the region of Rheinhessen is a with a nice freshness.
Food and wine pairings with Bodenheimer Burgweg Riesling
Pairings that work perfectly with Bodenheimer Burgweg Riesling
Original food and wine pairings with Bodenheimer Burgweg Riesling
The Bodenheimer Burgweg Riesling of Weingut der Stadt Mainz matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of baked pumpkin, chinese fondue or pakistani rice (biryani).
Details and technical informations about Weingut der Stadt Mainz's Bodenheimer Burgweg 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.
Informations about the Weingut der Stadt Mainz
The Weingut der Stadt Mainz is one of of the world's great estates. It offers 39 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
71% white region: Riesling is king (5,000 ha), dry to off-dry, ripe yellow fruit, apple, citrus and fine saline minerality. Supple, floral Müller-Thurgau for everyday, the world's largest Silvaner plantation with herbaceous, straight notes. Historic cradle of off-sweet Liebfraumilch. Some supple reds (Dornfelder, Spätburgunder).
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
