Rising Star Riesling

I’ve been going through a German Riesling phase lately. No, not the cheap, sweet Rieslings of yore, but modern, dry, vibrant Rieslings. Light in alcohol yet with luminous, refreshing flavours, this under-appreciated white wine is perfect as a solo aperitif, and also makes an entrancing food wine. Next time you are choosing wine, don’t overlook Riesling. Here are some of my favourites:

DR. VON BASSERMANN-JORDAN RUPPERTSBERG RIESLING TROCKEN 2015

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This is sourced from the Bassermann-Jordan’s estate vineyards in Ruppertsberg, fermented wild and without any additives. Alluring nose of stones, lemon verbena, tangerine pear skin and a wash of petrol on the juicy, pulpy, cushioned core. Dry and honey-sheened, this matches well the bitter pithiness of the citrus against underripe orchard fruit, all bedded with stones, plumped with Pfalz generosity, and finishing with a swipe of anise.

~ Treve Ring, Gismondi On Wine, 89 PTS

 

In BC here; For the lowdown on Rieslings & recommendations: German Rieslings, Drinking Dry

 

KARP SCHREIBER MY KARP RIESLING MOSEL 2015

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Good German Riesling is very good at balancing. Specifically, it manages to balance amazing freshness with intense fruit flavours. This one’s classically off-dry (there’s a hint of sweetness rather than full on sweetie sweetness) with perky grapefruit and lime cordial flavours. The vineyards lie on the steepest slate-covered slopes along the banks of the Mosel river and have to be harvested by hand rather than machine. A properly wonderful wine, it has actual superpowers when it comes to food, bringing out the best in both. Refreshingly low-ish in alcohol, too. Try it with anything lightly spicy, especially crab cakes.

~ Helen McGinn, The Knackered Mother’s Wine Club

 

In BC here

 

SELBACH RIESLING (FISH LABEL) 2015

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So why do people like sommeliers and myself insist on dragging folks kicking and screaming towards these bottles? Because they are all first rate food wines. They have a touch of sweetness that helps when used with game, or sauces. They have a nice bright level of acidity that helps wash down the fat of fried foods like Chinese or other ethnic cuisine. And last but very much not least they present a lovely delicate bouquet with a complex palate that can keep people sighing right until the bottle has been thoroughly drained.

Without a doubt you must try the Selbach Kabinett. Selbach has been around forever, at least 15 generations, 400 plus years, and they make astonishing quality in the face of an ever rising Euro and North American indifference…

Their Fish label Kabinett Riesling is an absolutely stunning wine. The bouquet is tending to the mineral and salts side of the spectrum. The bouquet though is an explosion of fruit with a great burst of citrus flavours, lemon, lime, and a slightly lingering grapefruit finish. This is an absolutely stunning drink of wine. It promises to be an absolutely stunning accompaniment to stuff like pot stickers or pork chops, or tandoori chicken.

~ James Ramanow, Spectator Tribune

 

In BC here

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