Weingut Toni JostRiesling Sekt
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Riesling Sekt of Weingut Toni Jost in the region of Mittelrhein often reveals types of flavors of tree fruit.
Food and wine pairings with Riesling Sekt
Pairings that work perfectly with Riesling Sekt
Original food and wine pairings with Riesling Sekt
The Riesling Sekt of Weingut Toni Jost matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of butternut and goat cheese gratin, tuna and cream cheese pie or japanese curry.
Details and technical informations about Weingut Toni Jost's Riesling Sekt.
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 from Weingut Toni Jost are 0
Informations about the Weingut Toni Jost
The Weingut Toni Jost is one of of the world's great estates. It offers 45 wines for sale in the of Mittelrhein to come and discover on site or to buy online.
The wine region of Mittelrhein
Confidential gem of the German Middle Rhine, a UNESCO landscape. Signature Riesling (~65%): pure, chiselled whites with signature notes of lime, green apple, white peach, white flowers and marked slate minerality ("gunflint"), taut acidity and crystalline tension — from dry to sweet. Also light Müller-Thurgau and fine Spätburgunder (Pinot Noir). ~461 ha on vertiginous terraces over steep schist overlooking the river.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
