Winery Selbach-OsterRiesling Sekt Extra Trocken
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Riesling Sekt Extra Trocken of Winery Selbach-Oster in the region of Mosel often reveals types of flavors of earth, tree fruit or citrus fruit and sometimes also flavors of tropical fruit.
Food and wine pairings with Riesling Sekt Extra Trocken
Pairings that work perfectly with Riesling Sekt Extra Trocken
Original food and wine pairings with Riesling Sekt Extra Trocken
The Riesling Sekt Extra Trocken of Winery Selbach-Oster matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of stuffed round zucchini, sea bream or phad thai (thai style fried noodles).
Details and technical informations about Winery Selbach-Oster's Riesling Sekt Extra 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 Riesling Sekt Extra Trocken from Winery Selbach-Oster are 2009, 2014, 2011, 0 and 2008.
Informations about the Winery Selbach-Oster
The Winery Selbach-Oster is one of of the world's great estates. It offers 113 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: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
