Winery Reinhard KnebelVon den Terrassen 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 Von den Terrassen Riesling Trocken from the Winery Reinhard Knebel
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Von den Terrassen Riesling Trocken of Winery Reinhard Knebel in the region of Mosel is a with a nice freshness.
Food and wine pairings with Von den Terrassen Riesling Trocken
Pairings that work perfectly with Von den Terrassen Riesling Trocken
Original food and wine pairings with Von den Terrassen Riesling Trocken
The Von den Terrassen Riesling Trocken of Winery Reinhard Knebel matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of pork gyros, salt and pepper shrimp or keftas tajine with eggs.
Details and technical informations about Winery Reinhard Knebel's Von den Terrassen Riesling Trocken.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Informations about the Winery Reinhard Knebel
The Winery Reinhard Knebel is one of of the world's great estates. It offers 34 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Mosel is the most famous of Germany's 13 official wine regions, and also the third largest in terms of production. As with many German regions, it is most aasociated with a range of wine styles made from the Riesling grape variety, but Müller-Thurgau is also widely planted. The best Mosel Riesling wines are some of the finest whites in the world. Light and low in Alcohol, they can be intensely fragrant with beguiling Floral">floral and Mineral notes, and a wonderful Balance of sweetness and Acidity.
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The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
