Weingut Egon SchmittDürkheimer Hochbenn Riesling Trocken
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 Dürkheimer Hochbenn Riesling Trocken from the Weingut Egon Schmitt
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dürkheimer Hochbenn Riesling Trocken of Weingut Egon Schmitt in the region of Pfalz is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Dürkheimer Hochbenn Riesling Trocken of Weingut Egon Schmitt in the region of Pfalz often reveals types of flavors of earth, citrus fruit.
Food and wine pairings with Dürkheimer Hochbenn Riesling Trocken
Pairings that work perfectly with Dürkheimer Hochbenn Riesling Trocken
Original food and wine pairings with Dürkheimer Hochbenn Riesling Trocken
The Dürkheimer Hochbenn Riesling Trocken of Weingut Egon Schmitt matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of stuffed tomatoes, lobster barbecue or traditional lamb couscous (from algeria).
Details and technical informations about Weingut Egon Schmitt's Dürkheimer Hochbenn Riesling Trocken.
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 Dürkheimer Hochbenn Riesling Trocken from Weingut Egon Schmitt are 2017, 2016, 2014, 2018 and 2015.
Informations about the Weingut Egon Schmitt
The Weingut Egon Schmitt is one of of the world's greatest estates. It offers 82 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
