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Riesling. (Alsace, Germany, Austria, Australia, rest of the world).
Originally from Germany, where extremely fine specimens come from with a long storage potential. The high acidity is characteristic of Riesling. In cool climates it develops fully, while warmer areas (New World) can often give off oily aromas in youth, caused by drought stress. Riesling wines can be dry, semi-dry and sweet. The latter may or may not be under the influence of Edelfäule (botrytis cinerea). Riesling rarely undergoes wood aging or a second malolactic fermentation. You will also find sparkling wines from Riesling
Recognizable aromas : green fruit (apple); citrus (lemon, lime, grapefruit, orange, tangerine), exotic fruit (pineapple, melon, mango, peach, apricot); blossom (blossoms, honey); chemical (petroleum); earthy (mineral, forest, smoky); herbs (mint, anise). Sweet versions often have the influence of botrytis (orange, honey) and nutty scents. Develop more mature versions: 'Firne' (Riesling spiciness) and sometimes gôut de petrol (oily).