Weingut Karl VeitBrauneberger Juffer Riesling Spätlese
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 Brauneberger Juffer Riesling Spätlese from the Weingut Karl Veit
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Brauneberger Juffer Riesling Spätlese of Weingut Karl Veit in the region of Mosel is a with a nice freshness.
Food and wine pairings with Brauneberger Juffer Riesling Spätlese
Pairings that work perfectly with Brauneberger Juffer Riesling Spätlese
Original food and wine pairings with Brauneberger Juffer Riesling Spätlese
The Brauneberger Juffer Riesling Spätlese of Weingut Karl Veit matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of flammekueche (with laughing cow), fish fondue or provencal bourride.
Details and technical informations about Weingut Karl Veit's Brauneberger Juffer Riesling Spätlese.
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 Karl Veit
The Weingut Karl Veit is one of of the world's greatest estates. It offers 24 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Kingdom of lively, crystalline Riesling: citrus, green apple, gunflint, tangy tension and signature slate minerality. From light, fruity Kabinett to off-dry Spätlese, up to sweet Auslese and Trockenbeerenauslese of rare finesse. Some supple Müller-Thurgau and lively Elbling. Steeply sloped vineyards (up to 65% at the Bremmer Calmont) on blue and grey slate, 5,400 ha of Riesling (61.
The word of the wine: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
