Winery Dr. CrusiusTraiser Bastei Riesling 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 Traiser Bastei Riesling Auslese from the Winery Dr. Crusius
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Traiser Bastei Riesling Auslese of Winery Dr. Crusius in the region of Nahe is a with a nice freshness.
Food and wine pairings with Traiser Bastei Riesling Auslese
Pairings that work perfectly with Traiser Bastei Riesling Auslese
Original food and wine pairings with Traiser Bastei Riesling Auslese
The Traiser Bastei Riesling Auslese of Winery Dr. Crusius matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of sauerkraut of the sea in casserole, marco polo salad or tunisian tagine.
Details and technical informations about Winery Dr. Crusius's Traiser Bastei 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 Traiser Bastei Riesling Auslese from Winery Dr. Crusius are 0
Informations about the Winery Dr. Crusius
The Winery Dr. Crusius is one of of the world's great estates. It offers 78 wines for sale in the of Nahe to come and discover on site or to buy online.
The wine region of Nahe
Nahe is one of the smaller German wine regions, named after the Nahe river which joins the Rhein at Rheinhessen/bingen">Bingen. The viticultural carea here is characterised by dramatic topography with steep slopes and craggy outcrops of metamorphic rock. Like most of the regions on or near the Rhine, its most prestigious wines are made from Riesling. There are around 4,000 hectares (10,000 acres) of Vineyards, spread across seven Grosslagen (wine districts) and over 300 Einzellagen (individual vineyard sites).
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.
