The Alsatian grape variety Riesling is considered the king of Alsatian wines. It is known for its liveliness and its lemony, often foral notes. Sometimes it can have a slightly mineral aroma too.
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Sight : The colour is pale yellow with green and brilliant reflections which already underline its characteristic freshness.
The nose: Its bouquet is very fine, racy, with subtle fruity aromas (citrus, peach, pear, stewed fruit, etc.) and floral aromas (white flowers, lime blossom, white nettle, etc.) as well as aniseed, cumin, liquorice and fennel seed.
It is unique in that, depending on the soil in which it is planted, it develops mineral aromas (flint, flint, oil, etc.). These very particular aromas are found in terroir wines (Grands Crus, lieux-dits).
Taste: This dry wine is "vertical". It is built around a great freshness that can be appreciated from the beginning to the end of the tasting, the mid-palate being marked by fullness and "fatness". This racy and delicately fruity structure makes it the ideal partner for haute cuisine.
In addition to its natural pairings with Alsatian cuisine (sauerkraut, matelote, smoked pork palette, etc.), it excels with fish, shellfish (scallops) and shellfish. It underlines with grace the iodine flavours of seafood. It is equally admirable with goat's cheese. Produced in late harvest, it is an ideal partner for desserts including citrus fruits such as lemon pie.
Leaf: Orbicular, thick. Teeth ogival, medium
Bunch: Small, cylindrical or cylindro-conical, short and woody stem, compact.
Berry: Spherical, small, light green to golden yellow, dotted with reddish-brown spots when fully ripe, thick skin, fine and aromatic flavour.
