Still wine | White
lively & mineral
Asian, poultry, soft cheese
8,50 €
11,33 € / l
In stock
1
Weingut H. Neuerburg Kaseler Kehrnagel Riesling Kabinett sweet
1988Riesling
12,50 €
incl. VAT plus shipping0,75 l16,67 € / l
In stock
1
Tasting notes
Growth: Ruwer. The wines have been professionally stored in our cellar. However, this does not exclude the possibility that individual bottles may be subject to certain changes in quality and fill level, which can result from the varying development of individual wines over many years. Therefore, no guarantee can be given for the quality of the wine.
Product details
- Vintage
- 1988
- Bottle size
- 0,75 l
- Alcohol
- 7 % vol
- Residual sugar
- 29.1 g/l
- Acidity
- 10.5 g/l
- Grape varieties
- Riesling
- Allergens
- Contains sulfites
Nutritional values & ingredients
| Energy | 231 kJ / 55 kcal |
| Fat | 0 g |
| of which saturates | 0 g |
| Carbohydrates | 2.9 g |
| of which sugars | 2.9 g |
| Protein | 0 g |
| Salt | 0 g |
Average nutritional values per 100 ml
Ingredients: Grapes, sulfites
Allergens: Contains sulfites
* Contains negligible amounts of fat, saturates, protein, and salt.
Our gourmet tipView recipe
Veal Medallions with Morel Cream Sauce, Glazed Chestnuts, and Celeriac Purée
Tender, pink-seared veal medallions in an elegant morel cream sauce, accompanied by chestnuts glazed in butter and sugar, alongside a velvety, creamy purée of fresh celeriac.
Preparation & ingredients
Preparation & ingredients
Servings
2
Ingredients
- 4 piecesveal medallions
- 20 gdried morels
- 200 mlheavy cream
- 150 mlveal stock
- 2 piecesshallots
- 60 gbutter
- 200 gpre-cooked chestnuts
- 1 tbspsugar
- 600 gceleriac (celery root)
- 100 mlmilk
- 1 pinchnutmeg
- 1 pinchsalt
- 1 pinchpepper
Preparation: 50 minutes
Preparation
- 1Soak the dried morels in lukewarm water for about 20 minutes, then wash them thoroughly and strain the soaking liquid through a fine-mesh sieve.
- 2Peel the celeriac, cut it into small cubes, and boil until soft in a mixture of salted water and milk. Drain and blend finely with 20 grams of butter and nutmeg.
- 3Heat some butter in a pan and sear the veal medallions for 3 to 4 minutes on each side. Remove from the pan, wrap in aluminum foil, and let rest.
- 4Sauté the finely diced shallots and soaked morels in the pan drippings. Deglaze with veal stock and heavy cream, then let it simmer until a creamy consistency is achieved.
- 5Caramelize the sugar in a small pan, add the chestnuts and a tablespoon of butter, and toss until they are evenly glazed and glossy.
- 6Arrange the celeriac purée in the center of the plates, place the medallions on top, drizzle generously with the morel sauce, and garnish with the glazed chestnuts.
“
Gutes Handwerk, klare Herkunft, ehrliche Arbeit. So entstehen Weine, die begeistern.
Ihr Shop-Team
Frequently Asked Questions
How high are the shipping costs?
We ship our wines securely packaged via parcel service. Within Germany, we charge a flat shipping rate of €9.00 per order. For orders of €100 or more, we deliver free of charge within Germany.
Are all wines organic certified?
Respectful interaction with nature in the Ruwertal is very important to all winemakers. We cultivate our vineyards in a natural way.
Which payment methods are offered?
To make your purchase as convenient as possible, we offer various secure payment options. You can pay flexibly via PayPal, credit card (Visa, Mastercard), Apple Pay, Sofortüberweisung, or the classic way via invoice (Klarna).
Do you also ship abroad (EU)?
Yes, we are also happy to ship Ruwertal wines beyond German borders! For deliveries to other EU countries, please send us an email so that we can make you an offer.
Can I also buy or pick up the wines at your vinotheque?
The wines from our winemaker friends are not all in stock. You can pick up ordered wines by appointment.
