Winery ZimmerleSteige 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 Steige Riesling from the Winery Zimmerle
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Steige Riesling of Winery Zimmerle in the region of Württemberg is a with a nice freshness.
Food and wine pairings with Steige Riesling
Pairings that work perfectly with Steige Riesling
Original food and wine pairings with Steige Riesling
The Steige Riesling of Winery Zimmerle matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of cassoulet of yesteryear, creamy tomato squid or chicken fajitas.
Details and technical informations about Winery Zimmerle's Steige 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 Steige Riesling from Winery Zimmerle are 0
Informations about the Winery Zimmerle
The Winery Zimmerle is one of of the world's greatest estates. It offers 48 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Rare predominantly red region in Germany (nearly 70%). Supple, fruity everyday reds: light, crisp Trollinger (Schiava) with red fruits, more structured, spicy, deep Lemberger (Blaufränkisch), generous Schwarzriesling (Pinot Meunier). Riesling king of whites (>2,000 ha), lively and mineral, citrus and green apple. Germany's 4th region (11,500 ha) on the Neckar slopes around Heilbronn and Stuttgart.
The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
