Weingut Karlo DillmannRothenberg 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 Rothenberg Riesling from the Weingut Karlo Dillmann
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rothenberg Riesling of Weingut Karlo Dillmann in the region of Rheingau is a with a nice freshness.
Food and wine pairings with Rothenberg Riesling
Pairings that work perfectly with Rothenberg Riesling
Original food and wine pairings with Rothenberg Riesling
The Rothenberg Riesling of Weingut Karlo Dillmann matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of rabbit in white wine (casserole), sauerkraut of the sea in casserole or shrimp in coconut milk curry.
Details and technical informations about Weingut Karlo Dillmann's Rothenberg 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.
Informations about the Weingut Karlo Dillmann
The Weingut Karlo Dillmann is one of of the world's great estates. It offers 37 wines for sale in the of Rheingau to come and discover on site or to buy online.
The wine region of Rheingau
Historic cradle of great German Riesling: age-worthy whites of rare precision, from taut dry (Trocken) to botrytised sweet (Auslese, Beerenauslese, TBA) with notes of peach, citrus, acacia honey, noble petrol and slatey minerality. Riesling king on ~80% of the vineyard. Also Spätburgunder (Pinot Noir, 8%), notably the fine, silky Assmannshausen. 3,100 ha on south-facing slopes overlooking the Rhine (Hesse).
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
