{"title":"Riesling","description":"\u003cp\u003eRiesling is a truly noble grape, known for its incredibly high acidity and a flavor profile that can range from bone dry to lusciously sweet. Germany is its heartland, and it's responsible for some of the world's most age-worthy examples, but Riesling also thrives in Austria, where it usually is dry. In Alsace, it takes on a slightly richer texture, while in parts of Australia, like the Clare and Eden Valleys, it displays a uniquely powerful and lime-tinged aromatic profile. This is a grape that has no problem showcasing its origins, and it's a fantastic example of how one variety can show many different expressions, each with its own unique appeal.\u003c\/p\u003e","products":[{"product_id":"keller-abtserde-riesling-grosses-gewachs-2020","title":"Weingut Keller Westhofener Brunnenhauschen Abts Erde Riesling Grosses Gewachs 2020","description":"","brand":"Anvil","offers":[{"title":"Default Title","offer_id":42988470075615,"sku":"","price":575.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/products\/P5050336.jpg?v=1651788795"},{"product_id":"egon-muller-scharzhof-riesling-2020","title":"Egon Müller Scharzhofberger Spatlese Riesling 2020","description":"","brand":"Southern","offers":[{"title":"Default Title","offer_id":42988475187423,"sku":"Mosel","price":285.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/products\/P5050335.jpg?v=1651788784"},{"product_id":"keller-g-max-riesling-trocken-2021","title":"Keller G-Max Riesling Trocken 2021","description":"\u003cp\u003eYour chance to own one of the rarest wines in the world! \u003c\/p\u003e","brand":"Anvil","offers":[{"title":"Default Title","offer_id":44225908572383,"sku":"","price":2800.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6161440.jpg?v=1686960530"},{"product_id":"donnhoff-oberhauser-brucke-riesling-spatlese-2022-1-5l","title":"Dönnhoff Oberhäuser Brucke Riesling Spatlese 2022 1.5L","description":"","brand":"Maverick Wine Company","offers":[{"title":"Default Title","offer_id":44645300437215,"sku":"","price":140.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/IMG-2964.png?v=1703118120"},{"product_id":"ludes-thornicher-ritsch-monster-feinherb-kabinett-riesling-2023","title":"Ludes Thörnicher Ritsch Riesling Kabinett Feinherb \"Monster\"  2023","description":"\u003cp\u003e\u003cstrong\u003eLand:\u003c\/strong\u003e The Ludes Thörnicher Ritsch 'Monster' Feinherb Kabinett Riesling is sourced from the steep, terraced vineyards of Thörnicher Ritsch, known for its challenging yet rewarding growing conditions. Located in a unique part of the Mosel, far from the mainstream vineyard areas, Thörnich is characterized by its harsh, angular landscape which contributes to the distinctive, structured nature of its wines. The soil is predominantly made up of Kimmeridgian clay, similar to that found in Chablis, lending a pronounced minerality and depth to the wines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWine:\u003c\/strong\u003e This Riesling embodies the rustic and traditional style of Mosel wines that have been nearly forgotten in modern times. Crafted to express the raw, transparent, and bracing qualities of the region, the 'Monster' Feinherb Kabinett offers a complex profile with notes of fresh herbs, aniseed, and grapefruit zest, leading to a juicy and finely fruity palate. This off-dry wine is marked by its superb balance of sugar and acidity, providing a tension and depth that is both attractive and profoundly expressive of its vineyard origins.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePeople:\u003c\/strong\u003e Julian Ludes, in collaboration with his uncle, continues the legacy of rigorous and uncompromising winemaking established by Hermann Ludes. Their approach is deeply traditional, focusing on low-intervention methods and meticulous hand labor in their vineyards. The duo's commitment to producing authentic Mosel wines is evident in their decision to maintain rigorous standards, such as opting out of producing certain modern styles like BA, TBA, or Eiswein, which they believe do not truly represent the drinkability and character of the region’s wines. Their philosophy is rooted in patience and respect for nature, aiming to create wines that require and reward careful aging.\u003c\/p\u003e","brand":"Anvil","offers":[{"title":"Default Title","offer_id":47004686155999,"sku":"","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P5241189.jpg?v=1748128367"},{"product_id":"weingut-keller-westhofener-morstein-riesling-grosses-gewachs-2023","title":"Weingut Keller Westhofener Morstein Riesling Grosses Gewachs 2023","description":"","brand":"Anvil","offers":[{"title":"Default Title","offer_id":47004744614111,"sku":"","price":595.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P5241190.jpg?v=1748128401"},{"product_id":"philip-lardot-riesling-die-winzerin-2022","title":"Philip Lardot Riesling “die Winzerin” 2022","description":"","brand":"Anvil","offers":[{"title":"Default Title","offer_id":47100225519839,"sku":null,"price":72.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7031459.jpg?v=1751596294"},{"product_id":"philip-lardot-riesling-der-bauer-2022","title":"Philip Lardot Riesling “der Bauer” 2022","description":"","brand":"Anvil","offers":[{"title":"Default Title","offer_id":47100228370655,"sku":null,"price":61.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7031460.jpg?v=1751596263"},{"product_id":"malat-furth-riesling-2021","title":"Malat Furth Riesling 2021","description":"\u003c!----\u003e","brand":"Wine Down Selections","offers":[{"title":"Default Title","offer_id":47444759838943,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9272048.jpg?v=1759018721"},{"product_id":"malat-silberbichel-riesling-2019","title":"Malat Silberbichl Riesling 2019","description":"\u003c!----\u003e","brand":"Wine Down Selections","offers":[{"title":"Default Title","offer_id":47444770521311,"sku":null,"price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9272047.jpg?v=1759018704"},{"product_id":"grosset-riesling-springvale-2024","title":"Grosset Riesling Springvale 2024","description":"","brand":"Anvil","offers":[{"title":"Default Title","offer_id":47454940201183,"sku":null,"price":54.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PA022097.jpg?v=1759458935"},{"product_id":"grosset-riesling-alea-2024","title":"Grosset Riesling Alea 2024","description":"","brand":"Anvil","offers":[{"title":"Default Title","offer_id":47454944952543,"sku":null,"price":46.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PA022096_f9cee9ec-0f03-4268-b9c6-9784685ffd02.jpg?v=1759458972"},{"product_id":"j-b-becker-riesling-rodchen-auslese-trocken-2023","title":"J.B. Becker Riesling Rodchen Auslese Trocken 2023","description":"","brand":"Anvil","offers":[{"title":"Default Title","offer_id":47541912928479,"sku":null,"price":78.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PA290077.jpg?v=1761853754"},{"product_id":"alzinger-ried-loibenberg-riesling-smaragd-2024","title":"Alzinger Ried Loibenberg Riesling Smaragd 2024","description":"","brand":"Maverick Wine Company","offers":[{"title":"Default Title","offer_id":47605128757471,"sku":null,"price":78.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PB220285.jpg?v=1763863680"},{"product_id":"stein-riesling-himmelreich-kabinett-feinherb-2024","title":"Stein Riesling Himmelreich Kabinett Feinherb 2024","description":"\u003cp\u003e\u003cspan\u003eThe Land:\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eConsidered \u003c\/span\u003e\u003cspan\u003eStein’s “1er Cru” vineyard\u003c\/span\u003e\u003cspan\u003e, the \u003c\/span\u003e\u003cspan\u003eHimmelreich\u003c\/span\u003e\u003cspan\u003e vineyard is a hidden gem of the Mosel, with 70 to 80+ year-old ungrafted vines deeply rooted in blue slate soils. This site may not have the fame of its Graach sibling, but it delivers an equally serious terroir. The steep, slate-laden slopes offer a cooler profile, producing wines with striking mineral precision and finesse. Known for its slim, lifted character, the vineyard’s terroir imbues this \u003c\/span\u003e\u003cspan\u003ewine\u003c\/span\u003e\u003cspan\u003e with a pronounced sense of place, allowing the wine to fully express the energy and fine-tuned minerality of this exceptional site.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Wine:\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eThe \u003c\/span\u003e\u003cspan\u003e2023 Himmelreich Kabinett Feinherb\u003c\/span\u003e\u003cspan\u003e is a classic example of old-school Mosel Riesling, with a taut, chiseled structure and only about 15 grams of residual sugar—just beyond dry. With a modest alcohol level of 10.5%, this wine leans into a refreshing, light style, driven by its steely minerality. Aromas of green apple, pear, and citrus peel are woven with notes of wet slate and white flowers. On the palate, it’s wildly restrained yet vibrant, with the off-dry sweetness balanced perfectly by racy acidity and a delicate, mineral finish. This wine exemplifies Himmelreich's signature lift and elegance, making it both refined and incredibly drinkable.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe People:\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eUnder the care of \u003c\/span\u003e\u003cspan\u003eUlli Stein\u003c\/span\u003e\u003cspan\u003e, the \u003c\/span\u003e\u003cspan\u003eHimmelreich vineyard\u003c\/span\u003e\u003cspan\u003e produces wines that honor traditional Mosel craftsmanship. Stein’s dedication to old vines and minimal intervention allows this Kabinett Feinherb to express its unique terroir with authenticity and precision. The vineyard’s legacy of ungrafted vines and blue slate terroir is palpable in every bottle, making this wine not only a reflection of the land but a tribute to the history and heritage of the Mosel. A focus on balance, restraint, and a light hand in the cellar. \u003c\/span\u003e\u003c\/p\u003e","brand":"Anvil","offers":[{"title":"Default Title","offer_id":47834191429855,"sku":null,"price":46.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PC030374.jpg?v=1764821053"},{"product_id":"max-kilburg-riesling-treppchen-vorm-berg-kabinett-2024","title":"Max Kilburg Riesling Treppchen Vorm Berg Kabinett 2024","description":"","brand":"Anvil","offers":[{"title":"Default Title","offer_id":48321501135071,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PC230504.jpg?v=1766605258"},{"product_id":"franz-hirtzberger-gruner-veltliner-smaragd-rotes-tor-2023","title":"Franz Hirtzberger Riesling Singerriedel Smaragd 2023","description":"","brand":"Doug Krenik Selections","offers":[{"title":"Default Title","offer_id":48323744137439,"sku":null,"price":166.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PC240545.jpg?v=1766627742"},{"product_id":"peter-jakob-kuhn-riesling-jungfer-gg-2022","title":"Peter Jakob Kuhn Riesling Jungfer GG 2022","description":"","brand":"Doug Krenik Selections","offers":[{"title":"Default Title","offer_id":48323744760031,"sku":null,"price":95.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PC240546.jpg?v=1766627688"},{"product_id":"julian-haart-riesling-molsheimer-zellerweg-am-schwarzen-herrgott-gg-2023","title":"Julian Haart Riesling Molsheimer Zellerweg am Schwarzen Herrgott GG 2023","description":"","brand":"Anvil","offers":[{"title":"Default Title","offer_id":48338831343839,"sku":null,"price":200.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PC310563.jpg?v=1767216206"},{"product_id":"lukas-hammelmann-riesling-roter-berg-gg-2023","title":"Lukas Hammelmann Riesling Roter Berg GG 2023","description":"","brand":"Anvil","offers":[{"title":"Default Title","offer_id":48338865520863,"sku":null,"price":70.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PC310570.jpg?v=1767215761"},{"product_id":"the-ordinary-fellow-riesling-2024","title":"The Ordinary Fellow Riesling 2024","description":"","brand":"Ordinary Fellow","offers":[{"title":"Default Title","offer_id":48398310998239,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P1280706.jpg?v=1769666088"},{"product_id":"domaine-weinbach-riesling-cuvee-colette-2022","title":"Domaine Weinbach Riesling Cuvée Colette 2022","description":"","brand":"Classic","offers":[{"title":"Default Title","offer_id":48402531254495,"sku":null,"price":65.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P1280718.jpg?v=1769662876"},{"product_id":"weiser-kunstler-riesling-sekt-zeppwingert-2022","title":"Weiser Künstler Riesling Sekt Zeppwingert 2022","description":"","brand":"Anvil","offers":[{"title":"Default Title","offer_id":48916400636127,"sku":null,"price":69.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P1010836.jpg?v=1708130300"},{"product_id":"seehof-riesling-feinherb-elektrisch-2025","title":"Seehof Riesling Kabinett Elektrisch 2025","description":"\u003ch3\u003eThe Land\u003c\/h3\u003e\n\u003cp\u003eWesthofen is one of the best villages in Rheinhessen for serious Riesling, and Florian Fauth at Weingut Seehof is one of the best reasons to pay attention to it. His family has farmed here for five generations across 17.5 hectares, with holdings in three of Westhofen's most prestigious sites. The Elektrisch draws primarily from Aulerde, one of the village's grand cru-equivalent vineyards, where loess and limestone soils produce Riesling with a mineral backbone that gives the acidity its particular precision. Rheinhessen used to be Germany's bulk wine backwater; Westhofen estates like Seehof helped change that reputation, and the wines now rank among the best-value Rieslings in the country.\u003c\/p\u003e\n\u003ch3\u003eThe Wine\u003c\/h3\u003e\n\u003cp\u003eKabinett is the lightest of Germany's Pradikat categories: low alcohol, naturally harvested, and built around the tension between residual sugar and acidity rather than richness or weight. The Elektrisch carries 36 grams per liter of residual sugar offset by 7.4 grams per liter of acidity. On paper that sounds sweet; in the glass it doesn't read that way. The acidity hides the sugar completely, and what comes through is lime zest, white peach, crushed stone, and a clean, vibrating finish that keeps pulling you back. It's named \"Elektrisch\" for a reason: the acidity has a live, electric quality. At this price, with this kind of balance, it's one of the best bottles on the shelf for everyday drinking.\u003c\/p\u003e\n\u003ch3\u003eThe People\u003c\/h3\u003e\n\u003cp\u003eFlorian Fauth is the fifth generation of his family to run Weingut Seehof, based in Westhofen in Germany's Rheinhessen region. The estate has 17.5 hectares planted primarily to Riesling, with vines in Westhofen's three most celebrated vineyard sites: Kirchspiel, Morstein, and Aulerde. Fauth farms with care and minimal intervention, and the wines consistently offer transparency and precision at a price that doesn't ask you to think twice. The Elektrisch has become one of the estate's most recognizable wines because it does something difficult well: it makes an off-dry Riesling that tastes more mineral than sweet, more precise than soft.\u003c\/p\u003e\n\u003ch3\u003eFood Pairing\u003c\/h3\u003e\n\u003cp\u003eThai green or red curry is the obvious call here, and it's obvious because it works perfectly. The residual sugar tames the heat; the acidity cuts through coconut milk; the mineral finish resets the palate for the next bite. Beyond that: Vietnamese summer rolls with peanut sauce, spicy Sichuan noodles, Korean fried chicken, or a simple spread of charcuterie and fruit. One of the most food-flexible whites on the shelf.\u003c\/p\u003e","brand":"Anvil","offers":[{"title":"Default Title","offer_id":49690056458463,"sku":null,"price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P5310230.jpg?v=1780424552"},{"product_id":"rias-riesling-aurora-2025","title":"Ria's Riesling Aurora 2025","description":"","brand":"Few \u0026 Far Wine Co","offers":[{"title":"Default Title","offer_id":50131846594783,"sku":null,"price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6180432.jpg?v=1781833692"},{"product_id":"emerich-knoll-riesling-smaragd-ried-kellerberg-2022","title":"Emmerich Knoll Riesling Smaragd Ried Kellerberg 2022","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRied Kellerberg rises steeply above the village of Dürnstein and is widely considered one of the greatest vineyards in the Wachau, if not all of Austria. The site faces south to southeast between roughly 200 and 340 meters, built on hard Gföhl gneiss shot through with pockets of loess. That combination, primary rock for tension and minerality, loess for depth and flesh, is what makes Kellerberg wines so structured. Steep terraces, full southern sun, and cold night air rolling off the Danube give Riesling here both power and nerve. This is a Grand Cru site in everything but name.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e100% Riesling at the Smaragd level, the ripest and most serious tier in the Vinea Wachau system, bottled fully dry. Fermented with ambient yeasts and raised in the traditional Wachau way in large old oak and stainless steel. Crushed stone and lime, wild mint, white peach and apricot, and a deep saline intensity that builds through a long, taut finish. This is a tightly coiled, powerful Riesling with a firm acid spine, the kind that can feel almost closed in its youth and unfolds over years. Patience pays: give it air now or cellar it for a decade or more. The 2022 vintage in the Wachau was warm and ripe while still holding good acidity, well suited to a site with Kellerberg's natural drive.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Knoll family has farmed the Loiben and Dürnstein villages since the early 1800s, working roughly 15 hectares in the Wachau's most celebrated sites, Kellerberg and Schütt among them. Led today by Emmerich Knoll, the estate bottles under the unmistakable baroque St. Urban label and belongs to Vinea Wachau, whose rules define the Steinfeder, Federspiel, and Smaragd categories. Knoll's wines are famously precise, mineral, and built for the long haul, and they sit at the top of collector and restaurant lists year after year. The family also runs the 400-year-old Loibnerhof restaurant nearby.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA serious Riesling for a serious plate. Roast chicken with herbs and lemon, seared scallops, pork schnitzel, or a rich Thai green curry where the wine's cut and stony depth balance the heat and coconut. It also stands up beautifully to smoked trout and aged Alpine cheese. Decant it, or cellar it and reach for it in ten years.\u003c\/p\u003e","brand":"Old World","offers":[{"title":"Default Title","offer_id":50572332368095,"sku":null,"price":89.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7160693.jpg?v=1784262501"},{"product_id":"grosset-riesling-polish-hill-2025","title":"Grosset Riesling Polish Hill 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAustralian Riesling is bone dry and built on acid, not sunshine, which is the opposite of what most drinkers expect from South Australia. Clare Valley, roughly two hours north of Adelaide in the Mount Lofty Ranges, is where that style is most fully worked out, and the Polish Hill River sub-region is its austere end. Grosset's eight-hectare Polish Hill vineyard, selected and planted by Jeffrey Grosset in 1996, is what he calls a \"hard rock\" site: thin silt and shallow shales over a crust of clay and gravel, sitting on blue slate roughly 500 million years old. There is barely enough soil to sustain a vine. Bunches come in small, berries smaller. Grosset's other Riesling site, Springvale at Watervale, is 5.3 hectares of red loam over limestone and gives a rounder, fleshier wine. Slate against limestone is the whole difference between the two.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRiesling from three close-planted clones at Polish Hill, two German selections and one rare local variety, with each vine yielding about two bottles. Bone dry, bottled unfined under screwcap. The 2025 season in Clare ran warm, sunny and severely dry; Grosset reported a small harvest of pristine fruit and credited biodynamic farming for how the vineyards held through the drought, and that concentration shows. Lime blossom, white rose, grapefruit zest and crushed slate come first, then lime juice, mandarin oil and green apple skin arrive over a chalky phenolic grip that tightens the middle. The finish runs long, dry and faintly saline, more mineral than fruit. Young, it is electric and a little severe. Grosset puts the drinking window at anywhere from tonight to twenty years out.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eJeffrey Grosset started his winery in Auburn in 1981 and has spent forty-five years arguing that great wine begins with choosing the right piece of ground. He is also responsible for one of the most consequential technical decisions in modern wine. In 2000, tired of cork taint ruining bottles built to age, he organized a group of Clare Valley producers to import screwcaps from France and seal their entire Riesling vintage under them. Drinkers responded to the freshness, other regions followed, and within a generation screwcap became the default closure for Australian and New Zealand whites. He still privately funds research comparing closures. The vineyards and winery are A-Grade Certified Organic and Biodynamic through Australian Certified Organic. Polish Hill is the reference point for dry Riesling in the Southern Hemisphere.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePour it with grilled prawns dressed in nothing but lemon and olive oil, where the wine's acid does the work a squeeze of citrus would. Seared scallops with brown butter and capers work because the salinity in the wine meets the salt in the capers. Steamed Dungeness crab with drawn butter is a straight trade of richness for cut. For something less fussy, try a Thai green papaya salad with dried shrimp and chili, since bone-dry Riesling handles chili heat better than almost anything else in the shop. This is the bottle for the night you want dinner to taste sharper than usual.\u003c\/p\u003e","brand":"Few \u0026 Far Wine Co","offers":[{"title":"Default Title","offer_id":51018834804959,"sku":null,"price":74.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8090076.jpg?v=1786310850"},{"product_id":"hirt-gebhardt-mia-lou-roter-riesling-2022","title":"Hirt-Gebhardt Mia Lou Roter Riesling 2022","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Rheingau is the stretch where the Rhine turns and runs east to west for about 30 kilometers, so the vineyards face due south across a wide river instead of the usual north-south alignment. The Taunus hills block cold air from the north, the water reflects light back onto the slopes, and the soils run to quartzite, slate, and loess. Martinsthal sits at the eastern end of the region, tucked slightly back from the river with more forest above it, which makes it cooler and later-ripening than the famous villages downstream. That extra hang time is useful for a variety like this one, which needs a long season to get physiologically ripe without the acid falling apart.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e100% Roter Riesling, a red-skinned variety that traces back to the Middle Ages and was once common in the Rheingau before disappearing almost entirely during the twentieth century. It is not a crossing and not a Pinot relative; it is a distinct historical variety closely tied to white Riesling, and it was abandoned because it is more temperamental to grow. As of 2020 there were around 22 hectares of it left in the entire Rheingau. The wine it makes is recognizably Riesling in shape but softer through the middle and lower in acid, with apple, white peach, pear skin, and a light herbal spice from the pigmented skins. Warmer growing seasons have made the variety viable again, which is why a handful of Rheingau growers have brought it back.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Gebhardt family has been documented as winemakers in Martinsthal since the end of the Thirty Years' War, which puts them in the village for roughly 375 years. The current name of the estate dates to 1948, when a marriage joined the two families. Christian Gebhardt and his wife Claire are the sixth generation to run it. Alongside conventional Rheingau Riesling and Burgundian varieties, they are one of the small group of growers who took on Roter Riesling when almost nobody else would, which is a reasonable amount of risk for a grape with no market recognition and a difficult reputation in the vineyard.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe lower acidity and herbal edge make this easier at the table than a taut dry Riesling. Pork tenderloin with apples and sage, seared scallops with brown butter, a bowl of ramen with soft egg and scallion, or a wedge of washed-rind cheese like Munster. The gentler acid means it will not clash with delicate food, and the light spice from the skins meets ginger and warm spices well. Serve it around 50 degrees. It is also an unusually good bottle to open when you want to show someone something they have never heard of.\u003c\/p\u003e","brand":"Doug Krenik Selections","offers":[{"title":"Default Title","offer_id":51190091579615,"sku":null,"price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8110096.jpg?v=1786498015"},{"product_id":"chateau-bela-dry-riesling-2022","title":"Château Belá Riesling 2020","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSlovakia is not a country most people associate with serious Riesling, and that is largely an accident of the twentieth century rather than a verdict on the ground. Belá sits in the Štúrovo region in the far south of the country, on the north bank of the Danube where it forms the border with Hungary, and the Romans were growing vines on these hills long before anybody drew those lines. Soils are deep loess, wind-blown silt that holds water and warms readily, and the climate is properly continental: hot summers, cold winters, and sharp diurnal swings well away from any maritime moderation. That combination is what pulled Egon Müller here in the first place. It gives Riesling the ripeness to go fully dry while keeping the acidity a great Riesling needs.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e100% Riesling, fermented dry. This is Riesling made in the German idiom by someone with the deepest possible grounding in it, but transplanted to a warmer, drier, more continental site, and the difference shows: more flesh through the middle than a Saar Riesling and less of the razor-edged austerity, without giving up the acid spine. Lime, yellow apple, white peach, honeysuckle, and a smoky, flinty edge with a long dry finish. 2022 was hot and dry across central Europe, a drought year that pushed ripeness up and yields down. In a continental site with loess soils holding water, that produced a riper, broader vintage than usual, and the dry finish is what keeps it in balance.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eEgon Müller is the fourth of his name to run Weingut Egon Müller-Scharzhof on the Saar, which by most accounts makes the finest Riesling in the world. The Belá project came about through family: his wife is connected to the descendants of Baron Georg Ullmann de Baranyavár, who was forced off the estate in 1946 and whose family bought the ruined castle back in 2000. Müller visited the Štúrovo region at the end of that year, tasted wines a neighboring grower had made, and concluded the loess and the continental climate could produce a serious dry Riesling. He works with Miroslav Petrech, who makes the wine on site. The first vintage was 2001.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDry Riesling with this much ripeness handles richer food than most whites. Roast pork loin with apples and mustard, seared scallops with brown butter, a duck breast with cherry sauce, or Thai green curry with chicken and basil. The acidity cuts through fat and the fruit weight stands up to chile heat and ginger, which is where dry Riesling consistently outperforms almost everything else. Serve it around 50 degrees, and give it a year or three if you can stand to; this style gains from bottle age.\u003c\/p\u003e","brand":"Willette Wines","offers":[{"title":"Default Title","offer_id":51195254669535,"sku":null,"price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8150132_2711e8a0-488b-480f-ab03-86b407311f5f.jpg?v=1786842685"},{"product_id":"weiser-kunstler-riesling-feinherb-2025","title":"Weiser Künstler Riesling Feinherb 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAt the turn of the twentieth century Traben-Trarbach was one of the wealthiest towns in the Mosel, by one account the second-largest wine trading center in western Europe after Bordeaux. The 1897 map of the river classified Enkirch's Ellergrub and Steffensberg and Trarbach's Gaispfad as grand cru sites. Then the postwar push toward mechanization made these terraced, craggy cliff vineyards too expensive to farm and they were largely abandoned. That neglect turned out to be a gift: because nobody modernized them, the ladder-like terraces still hold ungrafted vines far older than the replanted clones on the Mosel's famous slopes, well over a hundred years in the Ellergrub and around eighty in the Gaispfad, rooted in blue Devonian slate at angles no machine can work.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRiesling, and the label word customers ask about most. Feinherb is not a legal category. German law defines trocken and halbtrocken with numbers, capping halbtrocken at 18 grams per liter of residual sugar against a formula tied to total acidity. Feinherb has no ceiling at all. It became permissible on labels after a 2002 court decision and means only what the grower intends by it, in practice running anywhere from 9 to 45 grams per liter across Germany. Weiser-Künstler never chaptalize, so this bottling lands between 9 and 11 percent alcohol with roughly 10 to 20 grams of residual sugar depending on the year, fermented spontaneously and principally in stainless steel. It reads as barely off-dry, because the acidity absorbs the sugar almost entirely. Vineyard peach, bergamot, wild herbs, almond cream and woodsmoke, then salt and slate and a long, saline finish. Fruit comes primarily from the Trarbacher Taubenhaus, supplemented from their other holdings. 2025 began early and vigorously with none of 2024's late frosts, ran warm and sunny with rain that demanded constant vigilance, and finished with an early harvest of ripe fruit at yields 10 to 20 percent below average.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eKonstantin Weiser and Alexandra Künstler started in 2005 by buying a single parcel in the Ellergrub. The estate now covers 4.3 hectares across Ellergrub, Gaispfad and Steffensberg, mostly ungrafted, all of it certified organic, which on slopes this steep in a place this wet and humid is close to the hardest version of the job. Everything is done by hand because nothing else is possible. The Jugendstil labels take their cue from the Art Nouveau architecture that town money built a century ago, and the owl is wordplay on Weiser, roughly \"one who knows.\"\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis is the most useful bottle in the shop for hard-to-pair food. Thai green curry with chicken and Thai basil; pork schnitzel with lemon and capers; smoked trout with horseradish cream on rye; buttermilk fried chicken. The residual sugar cools chile heat, the acidity slices through frying oil and cream, and the salinity flatters smoke. Keep one cold for takeout night.\u003c\/p\u003e","brand":"Anvil","offers":[{"title":"Default Title","offer_id":51247712534751,"sku":null,"price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8220183.jpg?v=1787526007"},{"product_id":"fio-falkenberg-riesling-trocken-2020","title":"Fio Falkenberg Riesling Trocken 2020","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePiesport's steep amphitheater of slate is famous for lush, fruity Riesling — which is precisely what this wine is not. The Falkenberg is one of the historic top sites of Piesport in the Middle Mosel, alongside Goldtröpfchen and Josephsberg, its old vines rooted in Devonian slate on slopes severe enough that everything is worked by hand. Fio's parcels are trained on single poles, the pre-modern Mosel method also used in the Douro, and farmed without herbicides, pesticides, or chemical fertilizers; sheep graze between the vines to manage weeds. Slate holds the day's heat and releases it overnight, ripening fruit fully while the 2020 vintage's cool September nights locked in acidity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOne hundred percent Riesling, spontaneously fermented in very old Mosel fuder, then left on the full lees for 18 months without sulfur before bottling unfined and unfiltered, with a small SO2 addition only at bottling — and then held at least two more years in bottle before release. That patience is why a 2020 is arriving now, and why it tastes the way it does: ripe citrus and flint over wet slate and smoke, a dense, compact palate with lees-fed texture and a light tannic grip, finishing long, dry, and stony. The 2020 Mosel vintage ran hot and dry through summer, triggering a harvest that began in late August, but September's cooler nights preserved the cut this wine is built on.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFio — \"thread\" in Portuguese — ties together the Kettern family, winegrowers in Piesport for several hundred years, and Dirk Niepoort of Port fame, working with his sons Daniel and Marco. The blueprint for Falkenberg was a bottle: a 1997 Fritz Haag Auslese Trocken served to Dirk and Philipp Kettern at lunch, made by Dirk's late mentor Wilhelm Haag. They set out to build a dry Mosel Riesling with, in Kettern's words, \"structure and power and viscosity with time, not alcohol\" — a Grosses Gewächs in ambition, achieved through years in fuder and bottle rather than ripeness. Wines are released only when the family judges them ready.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSmoked trout rillettes on rye toast, where the wine's flint and smoke line up with the fish. Roast chicken with a riesling-and-thyme pan sauce, since the lees texture gives the wine enough body to stand beside the drippings. Pork belly braised with sauerkraut and caraway — acidity against fat, the oldest pairing logic there is. Or seared scallops with brown butter, matching the wine's density and salt. This is the bottle for the night you cook slowly and eat late, from a producer that refuses to hurry anything.\u003c\/p\u003e","brand":"Maverick Wine Company","offers":[{"title":"Default Title","offer_id":51288827691231,"sku":null,"price":57.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8280235.jpg?v=1787961526"},{"product_id":"donnhoff-wachenheimer-riesling-trocken-2024","title":"Dönnhoff Wachenheimer Riesling Trocken 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe most celebrated name in the Nahe made this wine from grapes grown in the Pfalz. In late April 2024, frost tore through Dönnhoff's Nahe vineyards and destroyed much of the crop, so the family did something without precedent in the estate's history: they took on roughly one hectare of Riesling in Wachenheim an der Weinstraße, farmed by Dr. Bürklin-Wolf, in the Gerumpel and Rechbächel vineyards of the Mittelhaardt. The soils here are yellow and red Triassic sandstone rather than the volcanic and slate mosaic of Oberhausen, and that colored-sandstone warmth shows in the glass — riper yellow fruit, broader texture — while the Haardt range shelters the vines from Atlantic weather.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is Dönnhoff's first Pfalz Riesling ever — a one-vintage document of the 2024 frost year. The grapes were harvested by hand in Wachenheim, then trucked to the cellar in Oberhausen and handled exactly as the Nahe fruit: a light crush, two hours of low-pressure pressing, overnight settling, and fermentation in a combination of stainless steel and large used oak casks. Bottled as a bone-dry VDP Ortswein, it opens with yellow plum, red apple, and citrus over a distinct sandstone stoniness, then turns saline and juicy mid-palate — medium-bodied, more textured than crystalline, with ripe acidity carrying tart apple and yellow plum through a long finish. Give it air; it unwinds slowly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Dönnhoff family has farmed in Oberhausen an der Nahe since 1750. Helmut Dönnhoff built the estate's reputation over four decades, turning sites like the Niederhäuser Hermannshöhle into shorthand for great German Riesling, and his son Cornelius has led the cellar since 2007. Their response to losing a crop says a lot about how they work: rather than stretch thin fruit, they borrowed a vineyard from a like-minded colleague — Bürklin-Wolf, whose Wachenheim vines are farmed organically — and applied their own harvest crews and winemaking to it. The result is a collector's oddity that drinks like a serious dry Riesling from the Pfalz with a Nahe accent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePork schnitzel with lemon and capers — the wine's ripe acidity does the same work the lemon does, cutting the fried crust. Roasted chicken thighs with fennel, garlic, and white wine pan juices, where the yellow-plum fruit meets the caramelized fennel. Trout in brown butter with almonds, since the saline finish flatters freshwater fish. Or a plate of Comté and soft pretzels, because dry Riesling and salt were made for each other. A frost-year wine that will never be made again — worth opening while the story is still fresh.\u003c\/p\u003e","brand":"Maverick Wine Company","offers":[{"title":"Default Title","offer_id":51288827723999,"sku":null,"price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8280234.jpg?v=1787961526"},{"product_id":"von-winning-riesling-sekt-extra-brut-nv","title":"Von Winning Riesling Sekt Extra Brut NV","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis Sekt spends 24 to 28 months on its lees in bottle — longer than the 15 months required of non-vintage Champagne. The fruit comes from a selection of vineyards in and around Deidesheim, in the Mittelhaardt heart of the Pfalz, where the Haardt mountains block Atlantic weather and make this one of Germany's warmest, driest wine regions. The soils are chalky loess-clay laced with red sandstone, and that mix does two jobs: the chalk keeps acidity taut for a sparkling base wine, while the warmth ripens Riesling fully enough that the wine needs almost no sugar to feel complete. Sekt at this level, from a top VDP estate, is still one of the quietest values in sparkling wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOne hundred percent Riesling, made by the traditional method. The base wine ferments in stainless steel to preserve the grape's cut, then goes through secondary fermentation in bottle and rests on the lees for 24 to 28 months before disgorgement at extra brut dosage — under six grams of sugar per liter, drier than most Champagne on the shelf. Because it is non-vintage, the blend smooths year-to-year variation into a house style. Green apple, white peach, and lemon pith ride a fine, persistent bead; the lees time adds a bready, toasted depth that plays against nectarine and a saline snap in the finish. It drinks like sparkling wine built from a serious dry Riesling, because that is what it is.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Deidesheim estate was founded in 1849 by Friedrich Deinhard; his son-in-law Leopold von Winning, whose name it now carries, was a founding member of what became the VDP. After decades as Dr. Deinhard, the property was acquired in 2007 by Achim Niederberger, who restored the von Winning name and installed Stephan Attmann as director. Attmann has since pushed the estate into the front rank of German dry Riesling with a Burgundian sensibility — spontaneous ferments and barrel work for the still wines, and vineyards farmed organically. The Sekt program applies the same site-first thinking to bubbles.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFried chicken — actual crispy, salty fried chicken — is the move: extra brut acidity and carbonation scrub the fat and reset every bite. Oysters on the half shell with mignonette meet the wine's salinity head-on. Schnitzel with lemon and capers works because Riesling's citrus core and the wine's dryness handle both the breading and the brine. Takeout sushi on a Friday night gets an upgrade from the bready lees depth against rice and soy. This is the bottle that turns an ordinary weeknight into the reason you keep sparkling wine in the fridge.\u003c\/p\u003e","brand":"Maverick Wine Company","offers":[{"title":"Default Title","offer_id":51288827756767,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8280233.jpg?v=1787961526"},{"product_id":"the-ordinary-fellow-sparkling-riesling-2024","title":"The Ordinary Fellow Sparkling Riesling 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThese Riesling vines grow directly above an unexcavated Ancestral Puebloan settlement. Box Bar Vineyard, a 13-acre site on the slopes of Sleeping Ute Mountain in Colorado's Four Corners, sits 100 yards above Yucca House National Monument, and the producer reports the ground is still speckled with ancient pottery shards. At 6,000 feet, it is one of the highest planted vineyard sites in Colorado — thin air, fierce sun, cold nights, and ancient sandstone underfoot. That combination is why a pH of 3.01 is possible here without picking green: the altitude preserves acid while the high-desert light ripens flavor. The site is farmed regeneratively, without sprays, and harvested entirely by hand, out of stated respect for the land's history.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e100 percent Riesling, made as a traditional-method, Sekt-style sparkler with zero dosage — no sugar added at disgorgement, so the 9.2 g\/L of titratable acidity arrives undiluted. Whole clusters were pressed and fermented in stainless steel, then the wine aged en tirage before hand disgorgement; it was bottled October 14, 2025 at 12.3 percent alcohol, 250 cases in all. The aromatics carry a saline intensity: lemon cream, a whisper of petrol, and honey. The palate is sleek and lively, with cardamom and candied ginger running through peach and ripe pear, and the brut-nature finish snaps shut clean.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBen Parsons found Box Bar fallen into disrepair and leased it to bring it back to life — a second act for a winemaker who had already reshaped Colorado wine once as founder of Denver's Infinite Monkey Theorem, the urban winery that pioneered canned wine. Trained in enology at the University of Adelaide, Parsons opened The Ordinary Fellow in October 2021 in Palisade's original United Fruit Growers packing shed. Longtime Grand Valley vineyard manager Juan Adan, whom Parsons met at Canyon Wind Cellars in 2001, manages Box Bar through the growing season. The stated philosophy is plain: farm carefully, intervene minimally, and prove Colorado deserves serious wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFreshly shucked oysters with mignonette — zero dosage and that 3.01 pH make this a wine that meets brine head-on. Potato chips with crème fraîche and trout roe, because high-acid bubbles against salt and fat is the oldest trick worth keeping. Buttermilk fried chicken, where the mousse scrubs the palate between bites. Aged Gruyère on a board, its nuttiness catching the wine's honeyed edge. Sparkling Riesling from a 6,000-foot Colorado vineyard is a bottle with a story attached — open it when the people at your table are worth telling it to.\u003c\/p\u003e","brand":"Ordinary Fellow","offers":[{"title":"Default Title","offer_id":51289328386271,"sku":null,"price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8280237.jpg?v=1787963134"},{"product_id":"josef-fischer-riesling-smaragd-ried-steiger-2021","title":"Josef Fischer Riesling Smaragd Ried Steiger 2021","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor most of the Wachau's history, the south bank of the Danube was the wrong side of the river. The celebrated sites sit on the north bank, where terraces tilt southward like solar panels and reach full phenolic ripeness even in cold years. Rossatz, where the Fischer family has farmed for centuries, faces the other way — north-facing slopes, gentler in grade, historically the slower ground. Two decades of warming have quietly inverted that logic. The south bank now ripens with more certainty than it once did, while some of the great sun-facing terraces across the water have begun to struggle for finesse. Ried Steiger lies close to the river on a gentle 29 percent incline, its soil rich in paragneiss and littered with crushed stone — poor, fast-draining ground, which is exactly what Riesling wants and why Grüner Veltliner gets the loess instead. The whole Wachau is barely twelve miles of river valley, and it holds more than 650 growers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRiesling from a single parcel of roughly 25-year-old vines in Ried Steiger, picked at Smaragd ripeness. Smaragd is the top tier of the Codex Wachau, the self-imposed classification the growers of Vinea Wachau Nobilis Districtus wrote for themselves in 1983; it demands at least 12.5 percent alcohol from naturally ripened fruit, and it takes its name from the emerald-green lizards that sun themselves on the terrace walls. Fischer ferments spontaneously in a battalion of small tanks so each parcel stays separate, then rests the wine the better part of a year on its fine lees in stainless steel with minimal sulfur. Malolactic is not blocked, and at Smaragd level it nearly always goes through. The importer lists less than a gram per liter of residual sugar. Green apple and small white flowers on the nose, a murmuring stoniness beneath, then smoky earth and a chalky texture under tight-grained fruit and acid — the finish cool, saline and unusually long for the price. 2021 handed Austria a late, patient season: cool spring, late budbreak that dodged frost, a stormy July and August, then a dry September of warm days and steadily colder nights that pushed picking deep into autumn. Lower alcohols, higher acid, more lift.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe winery traces to 1898. Today Josef Fischer — Joe, to distinguish him from his father, also Josef — is the fifth generation, working eleven hectares of Grüner Veltliner and Riesling across several of Rossatz's best sites. Very few Wachau growers farm organically, because terraced hillsides make every task manual and the extra labor is punishing; Joe uses no synthetic chemicals at all, and the estate is certified organic. He got that conviction from his father, who has spent decades on a passion project breeding the Huchen, the near-extinct Danube salmon once reserved for the Habsburgs, and returning them to the river. The fish on the front label is a nod to that work. A few years ago Joe finished a new cellar designed for restraint rather than muscle, and his wines have followed: concentrated, but built around acidity and salinity rather than weight.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRoasted Salmon with Lemon Brown Butter, Crispy Potatoes \u0026amp; Horseradish Crème Fraîche\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis powerful, dry Wachau Riesling has the concentration and texture for rich salmon and nutty brown butter, while its acidity keeps everything fresh. Lemon, dill and horseradish add brightness and bring the pairing together. \u003c\/span\u003e\u003cspan\u003eFind the full recipe on our blog.\u003c\/span\u003e\u003c\/p\u003e","brand":"Natural","offers":[{"title":"Default Title","offer_id":51319566008543,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9030254.jpg?v=1788538495"},{"product_id":"hofgut-falkenstein-niedermenniger-herrenberg-riesling-kabinett-feinherb-2025","title":"Hofgut Falkenstein Niedermenniger Herrenberg Riesling Kabinett Feinherb 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eZuckerberg translates as \"sugar hill,\" yet the wine that comes from it tastes nearly dry. The name belongs to the eastern half of the Niedermenniger Herrenberg, a south-facing slope in the Konzer Tälchen, the narrow side valley east of the Saar where Hofgut Falkenstein is based. The soil across the hill is iron-rich, gray-clayey slate. What sets this parcel apart for the Webers is that it is planted to ungrafted vines, Riesling growing on its own roots rather than on American rootstock, a rarity that survives only in scattered pockets of the Mosel and Saar. Cold nights, steep slate and self-rooted vines together give this Saar Riesling its compact, mineral core. It is the rare feinherb that tastes of its place before it tastes of its sugar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Hofgut Falkenstein Niedermenniger Herrenberg Riesling Kabinett Feinherb 2025 is bottled from the cask called Onkel Peter, AP 4. Whole bunches are pressed slowly, the juice runs by gravity into old oak Fuder, and fermentation starts on ambient yeast with no temperature control. As a feinherb, it keeps a small amount of residual sugar that the Saar acidity all but erases, so the wine reads dry-tasting with more roundness than the trocken. Pear, lime zest, white peach, ginger, mirabelle and a little smoke, with an umami, savory thread through the middle and herbs on the finish. The nose starts tight and opens with air. The 2025 Saar harvest was early and quick, with September rains, but cool nights kept the grapes healthy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eErich Weber founded Hofgut Falkenstein and now runs it with his son Johannes, and the estate has become one of the most closely watched addresses on the Saar, largely because of how granular it is. Rather than blending a vineyard into one wine, the Webers bottle each Fuder separately. Every cask gets an AP number and a nickname, usually for the family that owned the parcel before them, so Onkel Peter is a specific plot of ungrafted vines as much as a wine. Farming is hand-harvested, pruned to one short cane, and done without herbicides or synthetic fertilizers. The Webers classify their wines within the traditional Prädikat system, and feinherb is their answer to Riesling that should taste dry without being austere.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFeinherb is the Riesling style built for spice and salt. Make a Thai green curry with shrimp, eggplant and Thai basil, and the whisper of sweetness will soften the chile while the acid cuts the coconut. Lemongrass chicken banh mi with pickled carrot and daikon plays to the lime-zest side of the wine. Käsespätzle, the Swabian egg noodles layered with Emmentaler and crisp fried onions, needs exactly this kind of acidity. And vegetable pakoras with tamarind chutney work for the same reason curry does. This is the bottle to bring to a takeout night when nobody can agree on what to order.\u003c\/p\u003e","brand":"Giuliana","offers":[{"title":"Default Title","offer_id":51408057139423,"sku":null,"price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9170316.jpg?v=1789709889"},{"product_id":"hofgut-falkenstein-niedermenniger-herrenberg-riesling-kabinett-trocken-2025","title":"Hofgut Falkenstein Niedermenniger Herrenberg Riesling Kabinett Trocken 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNiedermennig is the village Hofgut Falkenstein calls home, and the Herrenberg is the south-facing hill that rises above it in the Konzer Tälchen, a small side valley east of the Saar. The slope was historically split in two, Herrenberg on the western half and Zuckerberg on the eastern, and old survey maps show vines only on the lower and middle slope. Planting pushed higher up the hill around 1900. The soil is iron-rich, gray-clayey slate. In the Saar, one of the coldest corners of German wine, a south-facing slate slope is what gets Riesling ripe at all, yet the Tälchen stays cool enough that the Webers can pick at Kabinett weight and still have a wine with real flavor. That tension is the whole point of a dry Saar Kabinett.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Hofgut Falkenstein Niedermenniger Herrenberg Riesling Kabinett Trocken 2025 is AP 1, the cask the Webers call Mutter Anna. The fruit was picked early from mature vines, pressed as whole bunches over two to three hours, and fermented spontaneously in an old 1,000-liter Fuder with no cultured yeast, no chaptalization and no deacidification. It goes to bottle directly off its gross lees without racking or filtering, which gives a light dry Riesling more texture than its alcohol would suggest. Mirabelle, wild strawberry, pear and bergamot, with herbs, smoke and fine spice behind. The palate is laser-like and razor-sharp, finishing on juicy fresh herbs. The 2025 Saar harvest began unusually early and was completed fast; cool nights kept the fruit clean. Give it a year or two and the tart edge on the finish softens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHofgut Falkenstein is Erich Weber and his son Johannes, working as a two-generation team out of Konz-Niedermennig. Their cellar is defined as much by what they leave out as what they do. There is no temperature control on fermentation, no cultured yeast, no enzymes and no fining agents. Juice moves by gravity into old oak Fuder and a couple of 500-liter Halbfuder, and each cask is bottled on its own, straight off the lees, with no pumping, racking or filtration beforehand. Every bottle carries the cask's AP number and nickname, so a Falkenstein label tells you not just the vineyard but the exact barrel. The dry Kabinett is the estate's calling card: light, dry-tasting Saar Riesling that relies on ripe acidity rather than sugar for its balance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA dry Riesling from the Saar this sharp belongs with seafood and salt. Shuck a dozen oysters and serve them with a shallot mignonette. Order in good sashimi, especially yellowtail and scallop, and skip the heavy soy. Fry calamari in a light rice-flour batter and hit it with lemon and flaky salt, the acidity scrubbing the palate clean between bites. A salad of fresh goat cheese, shaved fennel, radish and toasted hazelnuts in a lemon vinaigrette matches the wine's herbal side. This is the bottle to keep cold in the door of the fridge for any night when dinner is simple and you want it to taste like more.\u003c\/p\u003e","brand":"Giuliana","offers":[{"title":"Default Title","offer_id":51408057237727,"sku":null,"price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9170317.jpg?v=1789709889"},{"product_id":"hofgut-falkenstein-krettnacher-euchariusberg-riesling-kabinett-2025","title":"Hofgut Falkenstein Krettnacher Euchariusberg Riesling Kabinett 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMost of the Saar's famous hillsides face south. The Krettnacher Euchariusberg mostly does not. Its roughly 36 hectares stretch from Obermennig to Krettnach in the Konzer Tälchen, a side valley east of the Saar, and the bulk of the slope faces west to west-southwest, catching the afternoon and evening sun rather than the midday blast. In a cold valley that slower, later warmth stretches the season and keeps acidity high. The soil is deep gray-clayey slate mixed with quartz and quartzite-bearing sandstone, which gives the vines water to draw on in dry spells. Hofgut Falkenstein farms about 2.3 hectares here, and this Riesling from the Saar is as clear a picture of the Tälchen as the estate bottles.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Hofgut Falkenstein Krettnacher Euchariusberg Riesling Kabinett 2025 is the cask the Webers call Kugel Peter, AP 12. As with every wine here, whole bunches are pressed without pumping, the juice settles overnight, and fermentation runs on ambient yeast in an old 1,000-liter Fuder, with no temperature control and nothing added to adjust sugar or acid. The wine is bottled straight off its gross lees. With no trocken or feinherb on the label, this is a Kabinett in the traditional sense, where a touch of residual sugar meets razor Saar acidity and the result reads less sweet than it measures. The 2025 is savory and piney, darker and deeper than the name Kabinett implies, with fresh herbs and spice on the nose and a bright, mouthwatering finish. The Saar harvested early in 2025, starting the first week of September.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eErich Weber is a Krettnach native, and the Euchariusberg sits at the core of what he built at Hofgut Falkenstein alongside his son Johannes. Their farming is where the style starts. Each vine is pruned to one short flat cane to hold yields down. Grasses grow between the rows, and there are no herbicides, systemic fungicides or synthetic fertilizers. The Webers also avoid stripping leaves during warm months, reasoning that exposed bunches sunburn and build thicker skins, which push Riesling toward the petrol character they do not want. Harvest is by hand, parcel by parcel. In the cellar each Fuder is nicknamed for a former owner of the plot it holds, and collectors follow those names from vintage to vintage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe savory, piney side of this Kabinett points toward smoke and spice. Spread smoked trout rillettes on dark rye with horseradish crème fraîche and a few dill fronds. Roast a pork loin with apples, onions and caraway, and let the residual sugar pick up the fruit while the acidity handles the fat. Green papaya salad with lime, fish sauce and a little chile is a classic match for Kabinett, the sweetness cooling the heat. Or keep it simple with a plate of Black Forest ham and a soft pretzel with mustard. It is a light enough wine to drink at lunch and serious enough to hold a conversation about at dinner.\u003c\/p\u003e","brand":"Giuliana","offers":[{"title":"Default Title","offer_id":51408057303263,"sku":null,"price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9170318.jpg?v=1789709889"},{"product_id":"hofgut-falkenstein-krettnacher-ober-schafershaus-riesling-2025","title":"Hofgut Falkenstein Krettnacher Ober Schäfershaus Riesling Spätlese Trocken 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOber Schäfershaus does not appear on most maps of the Saar, because it is not one of the registered vineyard sites. It is an old place-name, a Gewann, inside today's Krettnacher Altenberg. Before the 1971 Wine Law this western flank of the hill was sold under the name Silberberg, which vanished when German sites were consolidated. What makes it distinct is the rock. The slope is quartz-rich, gray-clayey slate, but a vein of diabase, a dark volcanic stone, runs through the steeper and warmer front end in Ober Schäfershaus and its neighbors Ober Schodenhaus and Auf dem Hölzchen. Hofgut Falkenstein farms about 0.5 hectares of old vines in the middle of the parcel. That extra warmth is why this is the site the Webers push to dry Spätlese ripeness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Hofgut Falkenstein Krettnacher Ober Schäfershaus Riesling Spätlese Trocken 2025 is bottled from a single Fuder named Lorenz Manni, AP 18. The Webers press whole bunches gently for two to three hours, let gravity move the juice, and ferment spontaneously in old oak with no temperature control. The wine is bottled straight off its lees without pumping, racking or filtering. Spätlese ripeness taken fully dry gives this cuvée more body than the estate's Kabinetts, and the diabase shows up as a savory, stony grip. In 2025 it opens with lychee, yellow fruit and fresh herbs, then turns minty and chalky, with a tight, precise finish. The Saar's 2025 harvest was early and fast, with the picking window for dry wines lasting less than three weeks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eErich Weber grew up in Krettnach, and he says the local growers have always treated Ober Schäfershaus as the best site in the village. When the Webers labeled this plot, they chose the old field name over the broader Altenberg for that reason. Johannes Weber has gone as far as questioning elderly Krettnach residents about the hill's history. That instinct runs through the whole estate. Each cask carries a nickname, usually for the family that once owned the parcel it holds, and each is bottled separately with its own AP number, a traditional practice that almost no one keeps up anymore. Nothing is added to correct the wine: no cultured yeast, no enzymes, no fining. The point is to let each parcel speak without correction.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA dry Spätlese from the Saar has the weight to stand in for white Burgundy at the table. Roast a chicken with tarragon butter under the skin and deglaze the pan with a splash of the wine. Sear scallops hard in brown butter and serve them over a celery root purée. In spring, white asparagus with hollandaise and boiled new potatoes is the classic German match, and the acidity keeps the sauce from feeling heavy. Veal schnitzel pounded thin, fried in clarified butter and finished with lemon and capers works just as well. This is the Riesling to pour for the friend who swears they only drink dry white wine.\u003c\/p\u003e","brand":"Giuliana","offers":[{"title":"Default Title","offer_id":51408057368799,"sku":null,"price":44.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9170319.jpg?v=1789709889"},{"product_id":"veyder-malberg-riesling-buschenberg-2022","title":"Veyder-Malberg Riesling Buschenberg 2022","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAsk most Wachau fans about Weissenkirchen Riesling and they will name Achleiten or Klaus. Buschenberg sits directly beside Klaus and has spent decades in its shadow. It is a band of very steep south- to southeast-facing terraces on the Danube's left bank at 330 to 430 meters, in the warmer middle stretch of the valley. Bedrock and topsoil are mica schist, a flaky, quick-draining rock that keeps yields low and pushes the roots deep. The river reflects heat back onto the terraces by day, and cool air drains down from the forest above at night. That gives this Riesling from the Wachau more ripeness than the estate's cold Spitzer Graben sites while keeping a firm mineral spine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Veyder-Malberg Riesling Buschenberg 2022 is 100 percent Riesling from vines planted in 1979. The grapes macerate on their skins for up to 24 hours, less in ripe years, then press over six to eight hours and settle for a day before a spontaneous fermentation that peaks at 24°C. Cold cellar temperatures block malolactic. The wine ages nine months, mostly in old 640-liter acacia barrels from the Austrian cooper Stockinger, and is filtered but not fined, with the first sulfur added at bottling. Acacia rounds the texture without adding oak flavor. Expect ripe white peach, lime zest and quince, crushed stone and a touch of smoke, then a dry, firm body and a long, salty finish. 2022 brought a scorching July and early August, then a wet September that demanded strict sorting, and the wines are lower in alcohol with good acidity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePeter Veyder-Malberg came to wine late. He worked as an art director at an advertising agency until the corporate life wore thin, then left for Napa, working the 1991 harvest at Pine Ridge and taking night classes at Napa Valley College. Back in Austria in 1993 he started as a cellar worker at Graf Hardegg in the Weinviertel and stayed 14 years, becoming its winemaker and converting the estate to biodynamics from the 2005 vintage. In 2008, in his late forties, he founded his own estate in Spitz in a converted former slaughterhouse, buying up old hand-worked terraces scattered along the valley. He farms organically, without irrigation, and has long judged ripeness by tasting seeds rather than chasing sugar readings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eServe around 52 to 55 degrees, and decant it for an hour if you open it young. Seared scallops with brown butter and a little lemon zest suit its ripe peach and firm acidity. Roast pork loin with apples and caraway, the Austrian Sunday dinner, works because the acid cuts the fat and the fruit meets the apples. Try spicy Sichuan green beans with ground pork, where the wine's cool fruit calms the chili. A wedge of aged Comté or Bergkäse with walnuts plays against the salty finish. This is a Riesling for the dinner you plan days ahead, and it will reward a few more years in your cellar.\u003c\/p\u003e","brand":"Old World","offers":[{"title":"Default Title","offer_id":67932249293023,"sku":null,"price":110.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PA080497.jpg?v=1791502415"},{"product_id":"veyder-malberg-riesling-elsarner-brandstatter-2022","title":"Veyder-Malberg Riesling Elsarner Brandstatter 2022","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eElsarn sits so far up the Spitzer Graben that it belongs to the municipality of Mühldorf, not Spitz. The Spitzer Graben is the side valley that climbs west from the Danube at Spitz, and it is the coldest corner of the Wachau. Ried Brandstatt faces due south on very steep, narrow stone terraces at 440 to 480 meters, well above the valley floor. Bedrock and topsoil are both mica schist, thin and fast-draining, so the vines struggle and the berries stay small. Riesling from the Wachau at this altitude trades the stone-fruit richness of the riverside crus for tension, cut and a cool, stony edge.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Veyder-Malberg Riesling Elsarner Brandstatt 2022 is 100 percent Riesling, hand-harvested. The grapes macerate on their skins for up to 24 hours, with less time for riper lots, then press slowly over six to eight hours and settle in tank for a day. Fermentation starts on its own and peaks at 24°C. Low cellar temperatures block malolactic, which keeps the acidity sharp, and the wine rests six to eight months in old 300-liter oak barrels, then is filtered but not fined, with the first sulfur added at bottling. Expect lime and green apple, crushed slate, white flowers and a little fresh herb, then a taut, lean body that tastes of wet stone and a long, saline, citrus-pith finish. In 2022 a hot, dry July and early August gave way to a wet September, and late-October rain brought botrytis that cut Riesling yields in the western Wachau. The wines are lower in alcohol with good acidity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePeter Veyder-Malberg calls Brandstatt his recultivation project. When he founded his estate in Spitz in 2008, his plan was to take on old Wachau terraces that no machine can work and that older growers were giving up. Brandstatt was one of them. Its vines date to 1979, but the dry-stone walls had collapsed and the site had gone to neglect. He rebuilt the terraces in 2009 by hand and filled the gaps with cuttings from his own Buschenberg vines in Weissenkirchen. Every parcel he owns is worked by hand, and his bottles carry a small \"Handarbeit\" neck label to say so. The vineyards are farmed organically and without irrigation. Brandstatt is the clearest picture of what the estate exists to do: save a terrace that would otherwise have gone back to forest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eServe it cool, around 50 to 54 degrees, and give it some air. Pan-fried trout with brown butter, capers and parsley is the local match; the acidity cuts the butter while the stony finish meets the fish. Wiener schnitzel with a squeeze of lemon and a cucumber-dill salad works because the wine scrubs the fried crust clean. Thai green papaya salad with lime, fish sauce and peanuts takes on the citrus and salt directly. Try a goat cheese and leek tart, where the bright acid lifts the tang of the cheese. This is the bottle to open when you want to taste exactly where a wine comes from.\u003c\/p\u003e","brand":"Old World","offers":[{"title":"Default Title","offer_id":67932249850079,"sku":null,"price":110.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PA080496.jpg?v=1791502415"},{"product_id":"dreissigacker-riesling-trocken-2025","title":"Dreissigacker Riesling Trocken 2025","description":"","brand":"Few \u0026 Far Wine Co","offers":[{"title":"Default Title","offer_id":68063031525599,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PA170531.jpg?v=1792285078"},{"product_id":"dreissigacker-westhofener-morstein-riesling-gg-2014","title":"Dreissigacker Westhofener Morstein Riesling GG 2014","description":"","brand":"Few \u0026 Far Wine Co","offers":[{"title":"Default Title","offer_id":68063033426143,"sku":null,"price":575.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PA170526.jpg?v=1792285079"},{"product_id":"dreissigacker-westhofener-kirchspiel-riesling-gg-2015","title":"Dreissigacker Westhofener Kirchspiel Riesling GG 2015","description":"","brand":"Few \u0026 Far Wine Co","offers":[{"title":"Default Title","offer_id":68063033458911,"sku":null,"price":575.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PA170525.jpg?v=1792285079"},{"product_id":"wechsler-riesling-kalk-2023","title":"Wechsler Riesling Kalk 2023","description":"","brand":"Wine Down Selections","offers":[{"title":"Default Title","offer_id":68065551614175,"sku":null,"price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PA170516.jpg?v=1792285080"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/collections\/image_4b8d9a7a-5074-4328-8849-06002872db43.jpg?v=1737507499","url":"https:\/\/danverwinemerchant.com\/collections\/riesling-1.oembed","provider":"Denver Wine Merchant","version":"1.0","type":"link"}