In the glass, the Felseneck Riesling from the house Weingut Prinz Salm offers a bright light yellow color. This matured white wine also flatters the eye with golden-yellow reflections After the first swirl, one can perceive a first-class balance in this white wine, because it stands out on the glass walls neither watery nor syrupy or liqueur-like. The bouquet of this white wine from the Nahe region delights with notes of nashi pear, quince, apple and pear. If we trace the aromatics further, sun-warmed rocks and forest floor come into play.
This white wine from Weingut Prinz Salm is the right wine for all wine connoisseurs who like as little residual sugar as possible in their wine. However, it is never sparse or brittle, but round and smooth. On the tongue, this balanced white wine is characterized by an incredibly melting texture. Due to its lively fruit acidity, the Felseneck Riesling is exceptionally fresh and lively on the palate. In the finish, this white wine from the wine-growing region of the Nahe finally inspires with considerable length. There are again hints of pear and quince. In the aftertaste, mineral notes of the slate-dominated soils join in.
Vinification of the Weingut Prinz Salm Felseneck Riesling
The balanced Felseneck Riesling from Germany is a single varietal wine, vinified from the Riesling grape variety. In the Nahe region, the vines that produce the grapes for this wine grow on soils of slate. The berries for this white wine from Germany are harvested exclusively by hand when they are perfectly ripe. After the harvest, the grapes are quickly transferred to the press house. Here they are selected and carefully ground. Then fermentation takes place in stainless steel tanks at controlled temperatures. At the end of fermentation, the Felseneck Riesling can continue to harmonize on the fine lees for several months.
Food recommendation for the Felseneck Riesling from Weingut Prinz Salm
This German white wine is best enjoyed moderately chilled at 11 - 13°C. It is perfect as an accompaniment to stir-fried vegetables with fish, spaghetti with yogurt-mint pesto or omelet with salmon and fennel.
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