Weingut J FaberRiesling Alte Burg
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, poultry or shellfish.
Taste structure of the Riesling Alte Burg from the Weingut J Faber
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Riesling Alte Burg of Weingut J Faber in the region of Rheinhessen is a powerful with a nice freshness.
Food and wine pairings with Riesling Alte Burg
Pairings that work perfectly with Riesling Alte Burg
Original food and wine pairings with Riesling Alte Burg
The Riesling Alte Burg of Weingut J Faber matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of zucchini lasagna, blanquette of the sea or colombian lentils.
Details and technical informations about Weingut J Faber's Riesling Alte Burg.
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 J Faber
The Weingut J Faber is one of of the world's greatest estates. It offers 4 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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
