Riesling - Internationale Stimmen

Hugh Johnson, Der große Johnson, 5. Ausgabe

"Die klassische Traube Deutschlands bewirbt sich mir dem Chardonnay um den Titel der besten weißen Trauben der Welt. Der Riesling erbringt Weine von frischer, fruchtiger Säuerlichkeit und transparenter Klarheit im Geschmack. Schon sein Duft ist erfrischend."

Jancis Robinson, Financial Times, March 29th/30th 2003

For the first time in living memory, German Riesling producers have experienced such international demand for their wines that many have virtually sold out of their 2001's, a vintage that set connoisseurs alight around the world. German growers are in general, pleased to delighted with the 2002 vintage. [At] a blind tasting of 36 top Rieslings from around the world, although there were only 15 German wines in the line-up, five out of my favourite six wines were German.

Stuart Pigott, Planet Wein

"Riesling ist der Wein, der rockt, die flüssige Essenz des Steins, der immer weiter rollt."

Rose Murray-Brown, The Scotsman, 31st May 2003

Spring is here and new vintages are arriving, so let me take the opportunity to remind you of some of Riesling’s assets. First, although it makes an excellent aperitif, its natural acidity also lends itself to food, including tricky customers such as spicy dishes and salad dressings. You can drink it young, but it also ages well – better than most chardonnay. It may be sweet but there are many superb dry wines. German Rieslings are often usefully low in alcohol.

Joanna Simon, The Sunday Times, 27th April 2003

If I had to chose one great bottle of wine to be washed up with me on a desert island, it would not be Champagne, Australian Shiraz, Californian Cabernet, Chilean Merlot or even a fine white Burgundy, whatever the price. If I wanted something truly memorable to quench my thirst and cool me in the heat, with plenty of potential to ponder while I watched the horizon, I would chose a fine German Riesling.

Why am I so hooked on good German wines? I believe they are totally undervalued and misunderstood in today’s New World-fixated times. There is nothing to beat the racy acidity and purity of fruit of a fine Riesling from a top producer like Fritz Haag in the Mosel region, or Schloss Vollrads in the Rheingau. They are such a welcome change from the latest barrel fermented Chardonnay or in-your-face Sauvignon Blanc. And there has never been a better time to try them, with two fantastic vintages – 2001 and 2002 – in bottle.

Jane MacQuitty, Times Online, May 13, 2006

"For years, I have served chilled kabinett as an apéritif to the surprised enjoyment of guests"

If I had to pick one grape variety and its wines to see me through from late spring until the last days of summer, it would have to be riesling. Chardonnay's fat, vanilla, peaches-and-cream- Dolly-Parton-styled whites have their summer moments, as do sauvignon's sleek, scented, gooseberry-and-grass-cutting-charged wines.

Yet if you want one wine to sip early in the day, mid-afternoon in the garden, as an apéritif, with spicy oriental dishes and - in its sweeter late-harvest form - as a pudding wine to savour with fresh summer berries, there is only one grape that could possibly fit the bill. A mouthwateringly, verdant, racy riesling, with lots of steely, minerally acidity, balanced by gorgeous floral, lime zest-spiked fruit perfectly echoes the season's product.