Weingut Karl-Heinz GaulAsselheimer 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 Asselheimer Riesling from the Weingut Karl-Heinz Gaul
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Asselheimer Riesling of Weingut Karl-Heinz Gaul in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Asselheimer Riesling
Pairings that work perfectly with Asselheimer Riesling
Original food and wine pairings with Asselheimer Riesling
The Asselheimer Riesling of Weingut Karl-Heinz Gaul matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of potjevleesch, salt and pepper shrimp or chicken legs and changing.
Details and technical informations about Weingut Karl-Heinz Gaul's Asselheimer 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.
Last vintages of this wine
The best vintages of Asselheimer Riesling from Weingut Karl-Heinz Gaul are 0
Informations about the Weingut Karl-Heinz Gaul
The Weingut Karl-Heinz Gaul is one of of the world's great estates. It offers 46 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: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
