Most of the wine grapes planted in Germany are Riesling. German wine, to begin you have to start with the Riesling.
There’s a lot to love about Riesling: it can taste like peach or apricot, with a bolt of lime-like acidity. It’s also extraordinarily aromatic, all jasmine and honeysuckle. Beyond Riesling, there are other grapes you should know, the Muller-Thurgau. Researchers in Germany have created many crossings of different grapes in order to come up with grape varieties that could succeeded in the harsh German climate. The second most planted grape in Germany—is one of these, a crossing of Riesling and Madeleine Royale. Müller-Thurgau wines are fresh and light, aromatic and floral. The Mosel region is famous—and for good reason. The slate soils absorb the sun’s heat and release it back to the vines to help the grapes ripen. The river meanders dramatically through the land, giving ample opportunity for different exposures.
In Germany, the variety is particularly widely planted in the Mosel, Rheingau regions.
Mosel Rieslings are wonderful, with lots of acidity to complement flavors of peach, slate, and fennel. Rheingau Rieslings tends to be more powerful and concentrated.
Food Pairing
Dry Riesling, seafood, Sushi, salads, light fishy and vegetable starters
Medium-dry Riesling, meat dishes that benefit from a touch of sweetness like chicken with a creamy sauce, belly pork, goose and some game dishes such as pheasant and apples as well as Mild spiced food like stir-fries, curries, south-east Asian dishes and sweet and sour preparations.
Sweet Riesling is particularly good to go with desserts, berries and tropical fruits.
German Rieslings are now available at The Oaks Cellars