Weingut RaabePfälzer Lebenslust Riesling Trocken
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 Pfälzer Lebenslust Riesling Trocken from the Weingut Raabe
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pfälzer Lebenslust Riesling Trocken of Weingut Raabe in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Pfälzer Lebenslust Riesling Trocken
Pairings that work perfectly with Pfälzer Lebenslust Riesling Trocken
Original food and wine pairings with Pfälzer Lebenslust Riesling Trocken
The Pfälzer Lebenslust Riesling Trocken of Weingut Raabe matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of homemade pork curry, catalan zarzuela or veal tagine with preserved lemons and saffron.
Details and technical informations about Weingut Raabe's Pfälzer Lebenslust Riesling Trocken.
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 Pfälzer Lebenslust Riesling Trocken from Weingut Raabe are 0
Informations about the Weingut Raabe
The Weingut Raabe is one of of the world's great estates. It offers 78 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
