"Dry" is a stretchable term

Why Mosel Riesling does not fit into any drawer.

Recently, a courageous winemaker from the Mosel called me, because I had put their Riesling Kabinett in a tasting with sweet wines like Spätlese or auslese. "A Kabinett is perhaps fruity but not sweet," she said, and she was right. Since the category "dry", which describes wines up to 9 g / l residual sugar, is for Mosel Riesling obsolete.

Whether a wine tastes dry, depends not only on the contained sugar, but also on the amount of acid and much more on pH-level, which is surprisingly low for Mosel Rieslings. The cool climate and the slate soil ensure that the composition of the various acids and minerals in the Mosel wine provides a significantly lower pH-level than in comparison to the Pfalz. For example, you can measure as much grams per litter of acid and sugar in a Pfälzer Riesling as in one of the Mosel, and yet the Palatinate Riesling would taste quite sweet, while the Mosel Riesling still tastes dry.

By the way, experts know how difficult it is to determine the residual sugar in a Mosel Riesling in a tasting. Among the winemakers and sommeliers, the game "residual sugar bingo" is popular. Whether someone can determine the residual sugar value by tasting is namely nothing else then playing Bingo.

Unfortunately, the "fruity" Rieslings are still difficult to sell. Because sweetness in the wine still applies as an image killer. Finally, residual sugar seems to give even very thin wines more flavour. It is not without reason that the cheapest wines are sweet. Therefore, there is almost a social pressure to ask always for a dry wine.

Many winemakers have, however, adapted to the dry dictation. Even sparkling wine must be today for connoisseurs without any Dosage. "Zero Dosage" or "Brut Nature" – just disgustingly dry. Such champagne, unfortunately, often taste so anorectic that one must always think of Kate Moss and "Heroin Chic" while drinking. A nightmare!

Therefore, sweetness in the wine should not be rejected per se. Otherwise one misses almost the best that the German wine market gives. Like a juicy Kabinett from Christoffel Erben from the Mosel region. The wine runs delicately into the glass and shows intense aromas of stone fruit, candied citrus fruits, ginger and mint. On the palate, fresh with the perfect balance between invigorating acid and fruit, long finish and with 8.5% alcohol a light wine with amazing depth. While drinking you may think about how much residual sugar it could have. But then it does not matter to you, after all, the term "dry" is only a drawer in which Mosel Riesling does not fit.