More information about Goldloch Riesling Großes Gewächs - Schlossgut Diel
The barrel-aged Goldloch Riesling Großes Gewächs from the wine-growing region of the Nahe appears in the glass in bright light yellow. If you swirl the wine glass, you can perceive a perfect balance in this white wine, because it stands out on the glass walls neither watery nor syrupy or liqueur-like. To the nose, this Schlossgut Diel white wine shows all sorts of quince, peaches and apricots. As if that weren't already impressive, the aging in large wooden barrels adds further aromas such as mineral.
This wine delights with its elegantly dry flavor. It was bottled with exceptionally little residual sugar. As you would expect from a wine icon wine segment, this German wine naturally enraptures with the finest balance despite all its dryness. Excellent taste does not necessarily need a lot of residual sugar. On the tongue, this well-balanced white wine is characterized by an incredibly light texture. In the finish, this youthful wine from the wine-growing region of the Nahe finally inspires with good length. Again, hints of apricot and quince show.
Vinification of the Schlossgut Diel Goldloch Riesling Großes Gewächs
The basis for the balanced Goldloch Riesling Großes Gewächs from Germany are grapes from the Riesling grape variety. Goldloch Riesling Großes Gewächs is an Old World wine through and through, as this German wine breathes an extraordinary European charm that clearly underscores the success of Old World wines. After the grapes are harvested, they quickly arrive at the winery. Here they are selected and carefully crushed. Then fermentation takes place in large wood at controlled temperatures. At the end of fermentation, the elegant Goldloch Riesling Großes Gewächs is aged for several months in French oak barrels.
Food recommendation for the Schlossgut Diel Goldloch Riesling Großes Gewächs
Enjoy this white wine from Germany best moderately chilled at 11 - 13°C as an accompanying wine to roasted trout with ginger pear, vegetable salad with beetroot or omelet with salmon and fennel.
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