
Weingut WöhrleLahrer Riesling
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 Lahrer Riesling from the Weingut Wöhrle
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lahrer Riesling of Weingut Wöhrle in the region of Baden is a powerful with a nice freshness.
Food and wine pairings with Lahrer Riesling
Pairings that work perfectly with Lahrer Riesling
Original food and wine pairings with Lahrer Riesling
The Lahrer Riesling of Weingut Wöhrle matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of savoyard crozet gratin, tagliatelle with scallops or baked falafels.
Details and technical informations about Weingut Wöhrle's Lahrer 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.
Last vintages of this wine
The best vintages of Lahrer Riesling from Weingut Wöhrle are 2016, 0, 2018
Informations about the Weingut Wöhrle
The Weingut Wöhrle is one of of the world's great estates. It offers 25 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: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).














