The Telegraph: "Choose Riesling"


"German rieslings are naturally lower in alcohol - and they're underpriced", says Susy Atkins from the British daily newspaper 'The Telegraph'. The editor of lifestyle, food and drink topics continues: "it pays to think of fine German riesling as a different class of drink altogether".

In her article "Cutting down on alcohol units? Choose riesling", published january 8th 2016, she describes German rieslings as dainty light whites, apple blossom-scented with a bright citrus tang". That does sound like ones to sip on a sunny day in June, but in Atkin's opinion they also suit this moment of the year very well.

Everyone talks about cutting down alcohol units these days, so it seems about time to step forward for German riesling. Susy Atkins explains: "Fine rieslings, especially from the pretty Mosel region, are naturally lower in alcohol, due in part to the cool climate there".
For example 7% to 10% – a lot less than the average bottle of New World chardonnay or sauv blanc (13 to 13.5%). In many cases off-dry, "but a dab of honey can be appealing in a light white, especially if it is partnered with the right food: sweet and sour dishes, cold pork or chicken with a fruity sauce, salads", Atkins continues to explain.

Riesling grapes counter that sprinkle of sugar with a fresh streak of acidity, "like a squeeze of lemon or a bite into a tart green apple, so the effect is still mouthwatering", Atkin says.

These wines bear little resemblance to weakly flavoured, old-fashioned Liebfraumilch; it pays to think of fine German riesling as a different class of drink altogether, The Telegraph states.

In Susy Atkins view, they are also underpriced, even the top bottles are nowhere near the price of other renowned classic European wines - yet.

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source: Wines of Germany