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Winemaker Martin Störzel will guide you on this fascinating tour, which lasts around three hours and takes place on Saturdays from April to October, through the beauti...
Profile
Structure
Drinking window
Best 1 to 6 years from vintage.
vintage1 yrs6 yrs8 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
In the glass
What it pairs with
- Asparagus with new potatoes High-acid Riesling cuts the herbal bitterness of white asparagus and lifts new potatoes.More wines for vegetables and salads →Find asparagus with new potatoes on TableJourney →
- Pan-fried plaice Citrus snap and slate minerality slice through brown butter on flatfish.More wines for aperitifs and small plates →
- Hamburg labskaus Riesling acidity slices the corned-beef-and-herring richness of the sailor's hash.Find hamburg labskaus on TableJourney →
With cheese
Spundekäs
Local tradition German Wikipedia says Spundekäs is classically eaten with white wine and served in practically every wine house and Straußwirtschaft of the Rheingau. It names no grape; these dry Rieslings, light to medium in body, are our examples, their high acidity cutting the cream and onion.
Hessischer Handkäse
Our pick Apple wine is the usual drink with Handkäse, and German Wikipedia names dry white wine for areas such as Rheinhessen and the Palatinate. A dry, high-acid Riesling meets the onion and vinegar marinade with acidity of its own.
How to serve Staatsweinguter Riesling Trocken Estate
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a smaller all-purpose white glass: the bowl shape rewards the wine's structure.
- Pair with. Asparagus with new potatoes, Pan-fried plaice, Hamburg labskaus. Match the wine's structure to the dish's fat and salt.
History
The estate-level dry Riesling that anchors the state estate's everyday range, drawn across its Eltville, Erbach, Hattenheim and Hochheim parcels.
Facts
- Producer
- Hessische Staatsweinguter Kloster Eberbach · visiting guide
- Grapes
- Riesling
- Classification
- VDP.Gutswein Rheingau
- ABV
- 12.0%
- Price
- EUR 11 to 18 at retail
- Drinking window
- 1 to 6 from vintage
- First vintage
- 1990
Frequently asked about Staatsweinguter Riesling Trocken Estate
What does Staatsweinguter Riesling Trocken Estate taste like?
Structurally medium-bodied, high acidity with a long finish. The Hessian state estate's everyday dry Riesling: bright citrus, green apple and Rheingau slate at a friendly weekday price band.
When should I drink Staatsweinguter Riesling Trocken Estate?
Drink 1 to 6 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Staatsweinguter Riesling Trocken Estate?
Asparagus with new potatoes is the canonical pairing. Other strong matches include Pan-fried plaice and Hamburg labskaus. High-acid Riesling cuts the herbal bitterness of white asparagus and lifts new potatoes.
Is Staatsweinguter Riesling Trocken Estate vegan?
No: the producer uses traditional animal-derived fining agents (typically egg whites or isinglass) during clarification, so the wine is not vegan.
What grapes are in Staatsweinguter Riesling Trocken Estate?
The blend is Riesling. The wine is classified as VDP.Gutswein Rheingau.
Tags
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