"Lemon-fresh, white-golden colour is the robe of the 2013 Riesling Calcaire, which was picked healthy, and fermented to dry including almost eight grams of residual sugar. The wine opens with a pure, elegant and smoky aroma of lime (stones), though it is still a little bit untamed and reductive on the first nose; it should therefore be served in bigger glasses or from the carafe. On the palate, a grasping acidity and mineral structure take over and take this still somewhat closed wine to a promising finish. I would gives it another two or three years to become more open and relaxed."
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Dry Whites are very versatile and are best suited to foods that are higher in acidity (vinaigrettes etc.) or in fat – the natural acidity in the wines will cut through the foods.
They are perfect accompanied by:
Fresh and Roasted Vegetables
Starch-rich foods
Fish and Shellfish
