The Wines | Facts About Wine
In this section we want to tell you what you should know about wines, vines and flavours.
Our estate´s grape varieties
Queen of the Vines: Riesling
Riesling as queen of the vines is very demanding as far as soil and climate are concerned , but has the potential to produce highly variegated wines. Its flavour is often described as a mixture of aromas of peaches and lively freshness. In practice it ranges from the finest of extremely light Kabinett with less than 8% alcohol through fresh, piquant quality wines to powerful but finely scented wines at the various quality levels. In addition there are the nobly sweet wines from the Riesling grape whose intermingling of fruit, aroma, full-bodiedness, sweetness and acidity as well as their longevity cannot be matched by any other wine in the world. Riesling seldom achieves high quality outside of Central Europe.
Full-bodied QbA is just the right wine at picnics. Light Kabinett wine goes well with fine fish and seafood, mature Spätlese with veal, chicken and cream sauces. Older Rieslings and smoked meats are a good match, while the nobly sweet wines go with blue cheese or fine desserts.
This famous grape variety was cultivated in 1882 by a Professor Müller from the Swiss canton of Thurgau. It is called Rivaner because it is a cross between Riesling and Silvaner. The wines have a pleasant, nutmeg-like aroma and are well-liked because of their harmonious characteristics.
Blue Pinot Noir
This noble and very old red variety makes is very demanding in terms of climate and soil but for that produces the world´s finest red wines. They are full-bodied, velvety and have a fruity aroma with hints of almond.
This most successful hybrid red variety was developed in Weinsberg and was originally only supposed to to be used to improve the colour of light red varieties. But the newly created red wine caught on and with its dark red colour and piquant acidity was soon competing seriously in the wine bars with red wines from southern climes.
Nobody knows where this variety came from, even though it has certainly descended from Pinot Noir from which it has inherited its demands on soil and climate. Along with Riesling, Pinot Blanc wines are the most popular German white wines in high-class restaurants and go well with seafood and fish dishes.
When does a wine taste dry, semi-dry or sweet?
A "dry" wine is one without discernible sweetness. Dry wines contain one to nine grammes of residual sugar. Connoisseurs prefer dry wines with food as as they do not influence the tongue´s ability to taste the food.
"Semi-dry“ is applied to wines with a finely fruity flavour and only slightly discernible sweetness. No matter how high the acidity, the residual sugar content may not exceed 18 grammes per litre. These wines go well with with dishes that are themselves slightly sweet, no matter whether naturally or because of the way they are cooked.
"Sweet" wines are noted for their harmonious combination of piquant acidity and fruity sweetness. The minimum residual sugar level of sweet wines is 35 grammes per litre, but nobly sweet wines have more. Wines not declared as dry or semi-dry are normally in this category. Thanks to their unique fruitiness and sweetness, sweet wines are also gladly drunk with meals, the nobly sweet ones particularly with desserts or after the meal.
Our advice:do not fail to visit the home page of Wein Mosel e.V.
This official Moselle region site - www.msr-wein.de - is full of interesting facts to do with wine, with details of regional events.