Getting up there but still fairly pale yellow with nose of apricot, white peach and maybe a slight touch of white smoke. Smooth and almost creamy followed by a little citrus acidity and a hint of petrol. Typical Alsatian tartness develops after open for a little while recalling it's youthful style.
Light, crisp, dry but full of fruit (citrus and pear, a little green apple). Delightfully refreshing, served slightly overchilled on a 95 degree day with with a grilled pork tenderloin (and especially with the grilled peaches on the side, whose flavor matched beautifully). Even a Riesling-a-phobe enjoyed it.
Very crisp, clean and delineated riesling. There is some smoke, lots of stone, and plenty of acid. This is a very good match with the guac w/pomegranate seeds as the crisp acidity of the wine is a nice counter to the creamy guac and sweet burst from the pomegranate. Only an acid-head would sip this without food but with food it’s extremely yummy.
very good wine. Dry, with notes of apple and grape, decent acidity. As it warms in the glass, (pleasantly enough) there is a some unexpected new world aromas like pineapple that break the elegant first impression which was classic Alsace. Had with a chicken marengo, which almost was too much for this wine.
An interesting style of riesling. Smells German, but has a high-acidity palate reminiscent of lemon mineral water, like many Australian rieslings. A little too acidic at the moment, but in a few years this should be much nicer.
Pale straw colour. Very clean nose of citrus and apples, and some minerality. Yellow fruit of good ripeness, with balanced acidity. Nice companion to a wide range of foods. Not yet mature, it will improve in the cellar to give some petrol in a couple of years. For now, it requires decanting to show what it's got. One of the benchmark basic dry alsace rieslings.
Lovely apricot and minerals with enough acidity to make a wonderful condiment for food. Had with chinese chicken salad with chinese mustard won ton chips. Cuts through the fat of the miso dressing, and plays wonderfully off the chinese mustard. This would be great with dim sum!