About this product
A benchmark dry Pfalz Riesling from the Haardt village's finest vineyard — showing the full-bodied, spicy, textural character that distinguishes Pfalz from the Mosel, with white peach, apricot kernel, white pepper and complex mineral depth from the vineyard's deep limestone soils.
Pairing intelligence
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Germany's most complex marinated beef dish meets the Pfalz's most complex dry Riesling — the wine's spice and mineral texture perfectly frame the sweet-sour richness of the sauerbraten gravy.
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Alsatian-Palatine tarte flambée and dry Pfalz Riesling are the region's most natural pairing — the wine's full body and spice cut through the cream while complementing the onion sweetness.
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The Pfalz's most famous regional dish — Helmut Kohl's favourite — demands the region's most characterful dry Riesling to cut through its substantial richness.
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The wine's textural richness and mineral precision complement the earthy, runny baked camembert with the same authority as Burgundy Chardonnay but with distinctly German spice.
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cheese