Mosel, Germany- Earthy and spicy notes start this wine off, and leads to a flavor reminiscent to peach or apricot. The light body and fresh flavor is balanced with the crisp finish.
The Mosel River twists and turns through the German wine region formerly known as Mosel-Saar-Ruwer, now simply the Mosel. The region includes the river’s two small tributaries, the Saar and the Ruwer. The best Mosel wines come from the mineral-rich, slatey slopes of the valley, and are made from Riesling.
The Mosel’s location at the northern edge of viable grape-growing territory means that vineyard location is key. Grapes have their best chance along the south-facing slopes, where the sun shines brightly and is also reflected up off the surface of the river. The river banks rise as sharply as 70 degrees, making the vines notoriously difficult to tend.
The styles of Mosel Rieslings vary from site to site around the region, but are generally light-bodied and aromatic with zesty acidity, occasionally enhanced by mild effervescence. These wines are best enjoyed young and fresh, though very sweet, late-harvest wines from the Mosel can benefit from aging.
High-quality German Riesling, Alsace Riesling and Riesling wines from select U.S. regions are some of the world’s great wines. Because Riesling is rarely made with oak or blended with other grapes, its dry wines showcase the varietal’s pure green apple, citrus and peach flavors with bright and refreshing acidity; sweeter versions offer unique flavors of tropical fruit, honey, spice, smoke and sometimes even a hint of petrol.
In Germany, where the variety originates, Riesling wine labels indicate five different sweetness categories: Kabinett (dry to off-dry), Spätlese (sweet), Auslese (sweeter), Beerenauslese (very sweet) and Trockenbeerenauslese (super sweet). Winemakers in nearby Alsace, France, are known more for their dry Riesling wines.