Winery Wageck-PfaffmannTertiär Riesling Trocken
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, poultry or shellfish.
Taste structure of the Tertiär Riesling Trocken from the Winery Wageck-Pfaffmann
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tertiär Riesling Trocken of Winery Wageck-Pfaffmann in the region of Pfalz is a powerful with a nice freshness.
Food and wine pairings with Tertiär Riesling Trocken
Pairings that work perfectly with Tertiär Riesling Trocken
Original food and wine pairings with Tertiär Riesling Trocken
The Tertiär Riesling Trocken of Winery Wageck-Pfaffmann matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of flammekueche (with laughing cow), fish fondue or fideuà (spain).
Details and technical informations about Winery Wageck-Pfaffmann's Tertiär Riesling 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 Tertiär Riesling Trocken from Winery Wageck-Pfaffmann are 0
Informations about the Winery Wageck-Pfaffmann
The Winery Wageck-Pfaffmann is one of of the world's great estates. It offers 94 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
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.
