Winery Weinmanufaktur GengenbachPremium Riesling
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 Premium Riesling from the Winery Weinmanufaktur Gengenbach
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Premium Riesling of Winery Weinmanufaktur Gengenbach in the region of Baden is a with a nice freshness.
Food and wine pairings with Premium Riesling
Pairings that work perfectly with Premium Riesling
Original food and wine pairings with Premium Riesling
The Premium Riesling of Winery Weinmanufaktur Gengenbach matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of english breakfast, quinoa with shrimp or red mullet, mackerel, tuna, salmon sushi.
Details and technical informations about Winery Weinmanufaktur Gengenbach's Premium Riesling.
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 Weinmanufaktur Gengenbach
The Winery Weinmanufaktur Gengenbach is one of of the world's great estates. It offers 93 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
German capital of Pinot Noir (Spätburgunder): silky, fine reds with notes of red fruits, cherry, undergrowth and sweet spices, melted tannins. Round Grauburgunder (Pinot Gris), lively Weissburgunder, supple Müller-Thurgau, mineral Riesling. Germany's 3rd region (15,000 ha) in Baden-Württemberg facing Alsace, one of the country's warmest climates, volcanic soils at the Kaiserstuhl. Cradle of modern great German reds, elegant and fine.
The word of the wine: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
