Attributes:
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| Producer: |
Max Ferd. Richter
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| Region: |
Mosel-Saar-Ruwer, Germany
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| Varietal: |
Riesling
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| Bottle Size: |
750 ML
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Food Matches:
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| Cheese:
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Blue Cheese |
| Desserts:
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Apple Strudel, Caramel, Cheesecake, Linzer Torte |
| Fish or Shellfish:
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Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Smoked Salmon |
| Fruits & Nuts:
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Cherries |
| Herbs & Spices:
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Cayenne, Chili Powder, Cilantro, Coriander |
| Pasta & Grains:
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Spaetzle or Dumplings |
| Poultry & Eggs:
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Roast Turkey, Spicy Chicken Dishes |
| Red Meat:
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Liver, Pate or Liver, Pork, Red Meat Cajun Style |
| Sauces:
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Soy Sauce, Spicy Sauce, White Wine Sauce |
| Spicy Food:
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Chili Seafood, Curry Dishes, Mexican & South American, Pad Thai, Szechuan |
| Vegetables:
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Asparagus, Avocado, Cabbage, Cauliflower, Chile Peppers, Jalapeno and other hot peppers |
(MOH zel zar ROO ver)—This dramatically beautiful region of western Germany produces exceptional white wines from the Riesling grape. Among the lightest in Germany, these wines usually contain less than 10% alcohol and they are generally delicate, fresh, and bursting with flavor. With its flowery tastes and aromas, Mosel Riesling is a great wine to drink in the spring. Look for the words “Erzeugerabfüllung” or Gutsabfüllung,” which indicate that the wine was estate bottled and not mass-produced.
(REESE ling)—a grape that comes mostly from the Mosel and Rheingau regions of Germany (where it is a noble variety), the Finger Lakes region of New York, and Alsace region of France, and Austria. Although often thought of as “sweet,” many Rieslings are quite dry. The word trocken on German bottles indicates dryness. The trademarks of Riesling are high acidity, low to medium alcohol levels, and aromas and flavors that range from fruity and flowery to mineral. Also called Johannesburg Riesling or White Riesling.
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