Weingut Richard GiesRivaner Halbtrocken
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Rivaner Halbtrocken from the Weingut Richard Gies
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rivaner Halbtrocken of Weingut Richard Gies in the region of Pfalz is a .
Wine flavors and olphactive analysis
Food and wine pairings with Rivaner Halbtrocken
Pairings that work perfectly with Rivaner Halbtrocken
Original food and wine pairings with Rivaner Halbtrocken
The Rivaner Halbtrocken of Weingut Richard Gies matches generally quite well with dishes of shellfish, spicy food or vegetarian such as recipes of chicken tagine with apricots and almonds, baked falafels or spinach and goat cheese quiche.
Details and technical informations about Weingut Richard Gies's Rivaner Halbtrocken.
Discover the grape variety: Irsay Oliver
Obtained in Hungary in 1930 by Pal Kocsis by crossing the pozsonyi fehér (pressburger or white presburg) and the pearl of Csaba. This double-ended variety is found in Hungary, Ukraine, Russia, the Slovak Republic (small Carpathians), the Czech Republic (Moravia), etc. It is virtually unknown in France.
Last vintages of this wine
The best vintages of Rivaner Halbtrocken from Weingut Richard Gies are 2019, 2017, 0, 2018
Informations about the Weingut Richard Gies
The Weingut Richard Gies is one of of the world's greatest estates. It offers 8 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
