Weingut SchwaabManwerc Riesling Feinherb
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 Manwerc Riesling Feinherb from the Weingut Schwaab
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Manwerc Riesling Feinherb of Weingut Schwaab in the region of Mosel is a with a nice freshness.
Food and wine pairings with Manwerc Riesling Feinherb
Pairings that work perfectly with Manwerc Riesling Feinherb
Original food and wine pairings with Manwerc Riesling Feinherb
The Manwerc Riesling Feinherb of Weingut Schwaab matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of summer orecchiette, mouclade or red mullet, mackerel, tuna, salmon sushi.
Details and technical informations about Weingut Schwaab's Manwerc Riesling Feinherb.
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 Manwerc Riesling Feinherb from Weingut Schwaab are 0
Informations about the Weingut Schwaab
The Weingut Schwaab is one of of the world's greatest estates. It offers 24 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Kingdom of lively, crystalline Riesling: citrus, green apple, gunflint, tangy tension and signature slate minerality. From light, fruity Kabinett to off-dry Spätlese, up to sweet Auslese and Trockenbeerenauslese of rare finesse. Some supple Müller-Thurgau and lively Elbling. Steeply sloped vineyards (up to 65% at the Bremmer Calmont) on blue and grey slate, 5,400 ha of Riesling (61.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
