Winery Weinland RheingauRiesling Classic
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 Riesling Classic from the Winery Weinland Rheingau
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Riesling Classic of Winery Weinland Rheingau in the region of Rheingau is a powerful with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Riesling Classic
Pairings that work perfectly with Riesling Classic
Original food and wine pairings with Riesling Classic
The Riesling Classic of Winery Weinland Rheingau matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of wild boar bourguignon, californian sushi (reverse maki) or butter chicken or chicken makkhani (india).
Details and technical informations about Winery Weinland Rheingau's Riesling Classic.
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.
Informations about the Winery Weinland Rheingau
The Winery Weinland Rheingau is one of of the world's great estates. It offers 47 wines for sale in the of Rheingau to come and discover on site or to buy online.
The wine region of Rheingau
Historic cradle of great German Riesling: age-worthy whites of rare precision, from taut dry (Trocken) to botrytised sweet (Auslese, Beerenauslese, TBA) with notes of peach, citrus, acacia honey, noble petrol and slatey minerality. Riesling king on ~80% of the vineyard. Also Spätburgunder (Pinot Noir, 8%), notably the fine, silky Assmannshausen. 3,100 ha on south-facing slopes overlooking the Rhine (Hesse).
The word of the wine: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
