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The Riesling smells of ripe peach and fresh citrus, with the stony line the Keuper soil gives every wine from that hill. Wirsching ferments it dry in steel, so nothing sits between you and the fruit.
The Lemberger runs darker, as it is a grape that carries the finesse of Pinot with the power of Cabernet: blackberry and sour cherry, blackcurrant behind them, and the faint green note the variety keeps even when it is ripe. The wine shows dark red with blue reflections, good structure, a firm dry character and pleasant acidity.
Both wines are mevushal - and it doesn’t take off their quality.
Fun facts: Lemberger belongs to Württemberg and the region treats it as its own specialty. It is also known as Blaufränkisch.
Pairing:
Start with the Riesling before anyone sits down, then keep it on the table for the fish and the salads. The fruitier style of Lemberger suits a Vesper or a summer grill; the fuller, more tannic style goes with grilled meat and hearty braises. Yours reads as the first kind, so bring it out with roast chicken, brisket or grilled vegetables. Serve it at 16 degrees, not room temperature.
The Riesling smells of ripe peach and fresh citrus, with the stony line the Keuper soil gives every wine from that hill. Wirsching ferments it dry in steel, so nothing sits between you and the fruit.
The Lemberger runs darker, as it is a grape that carries the finesse of Pinot with the power of Cabernet: blackberry and sour cherry, blackcurrant behind them, and the faint green note the variety keeps even when it is ripe. The wine shows dark red with blue reflections, good structure, a firm dry character and pleasant acidity.
Both wines are mevushal - and it doesn’t take off their quality.
Fun facts: Lemberger belongs to Württemberg and the region treats it as its own specialty. It is also known as Blaufränkisch.
Pairing:
Start with the Riesling before anyone sits down, then keep it on the table for the fish and the salads. The fruitier style of Lemberger suits a Vesper or a summer grill; the fuller, more tannic style goes with grilled meat and hearty braises. Yours reads as the first kind, so bring it out with roast chicken, brisket or grilled vegetables. Serve it at 16 degrees, not room temperature.