8 Reasons why you will love my Riesling…


Elegance. This is kind of a composite quality, and difficult to pin down. All of the words in this section are essentially metaphors. Rieslings have “cut,” they have a kind of crystalline quality.” They are light and refreshing, while simultaneously important and deep. There is nothing in the world of wine quite like a great Riesling.


Low Alcohol. The northern climate yields, on average, the lowest-alcohol wines in the world. There’s many a good Riesling with a little sweetness that registers at 10 to 11% alcohol! This helps to make them so light and appealing. Among the many charms of my Riesling is that it doesn’t rattle your brains, and does let you enjoy the next day!


Minerals. One of Riesling’s greatest attributes, to me, is the stony-minerally scent and flavor it so often carries. It has long been the other aspects of wine that form the basis of my vinous love affair. When a wine starts speaking rocks, earth, underground… that’s when I get interested! And Riesling speaks this language eloquently!


Aging. And now we’ve reached the best of all… well, almost. I love the way Riesling smells and tastes when it reaches 5-10 years old! And then… those bewitching aromas and flavors of age can continue to develop another 20 or 30 years… or more! Of which aromas do I speak? We call it… ”petrol!”


Acidity. Oh yeah! Probably the single component that most makes Riesling sing is its electric acidity! The result for the drinker? A freshness unique in all the world… and the ability, like lemon juice, to cut through a million foods (smoked salmon, picnic meats, creamy fish dishes, cooked pork, and on and on and on.)


Fruit. Grapes are fruit!… so every wine has some. When Riesling usually in youth shows its fruit… I like it, despite my anti-fruit prejudice! It’s like hyper-active pears and apples In Riesling, when the pure fruit is reigning in youth… that fruit,meshes with the brilliant acidity to form something truly mouthwatering.


Transparency. There is no grape that better translates its immediate environment into in-the-glass flavors and essences as felicitously as Riesling does! Wine people often froth on about “terroir”, but if you focus on what the soil contributes to a wine–no grape sucks up the essence of the specific soil as readily as Riesling.


Food Matching. Lastly, the greatest good of Riesling. For me, wine is for food; a wine may be great, but if it doesn’t taste delicious with food, I have no interest in it. One of the reasons that sommeliers are going crazy with Riesling these days. It goes in a million different directions ingredient-wise… and cuisine-wise!

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