Weingut KlosterhofKonvent Lieblich 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 Konvent Lieblich Riesling from the Weingut Klosterhof
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Konvent Lieblich Riesling of Weingut Klosterhof in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Konvent Lieblich Riesling
Pairings that work perfectly with Konvent Lieblich Riesling
Original food and wine pairings with Konvent Lieblich Riesling
The Konvent Lieblich Riesling of Weingut Klosterhof matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of basque chicken with chorizo, penne with shrimp and zucchini or chicken in sauce.
Details and technical informations about Weingut Klosterhof's Konvent Lieblich 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 Klosterhof
The Weingut Klosterhof is one of of the world's greatest estates. It offers 7 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: Concentrator
A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.
