In the glass
What it pairs with
-
Currywurst
Find currywurst on TableJourney →
Brisk acid cools curry spice. -
Weisswurst with sweet mustard
Find weisswurst with sweet mustard on TableJourney →
Apple and crisp acidity flatter veal sausage.
How to serve Wageck-Pfaffmann Riesling Trocken
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. Currywurst, Weisswurst with sweet mustard. Match the wine's structure to the dish's fat and salt.
History
Wageck-Pfaffmann's everyday Riesling Trocken is the estate-tier white from north-Pfalz village parcels for the early-drinking trade.
Facts
- Producer
- Weingut Wageck Pfaffmann
- Grapes
- Riesling
- Classification
- Pfalz Pradikatswein
- ABV
- 12.5%
- Price
- EUR 12 to 18 at retail
- Drinking window
- 2 to 6 from vintage
- First vintage
- 1973
Frequently asked about Wageck-Pfaffmann Riesling Trocken
What does Wageck-Pfaffmann Riesling Trocken taste like?
Structurally medium-bodied, high acidity with a medium finish. Estate dry Riesling: ripe Pfalz apple, citrus and a brisk close from north-Pfalz parcels.
When should I drink Wageck-Pfaffmann Riesling Trocken?
Drink 2 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 Wageck-Pfaffmann Riesling Trocken?
Currywurst is the canonical pairing; Weisswurst with sweet mustard is the other strong match. Brisk acid cools curry spice.
Is Wageck-Pfaffmann Riesling Trocken 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 Wageck-Pfaffmann Riesling Trocken?
The blend is Riesling. The wine is classified as Pfalz Pradikatswein.