wine still
reserve
Egon Müller Scharzhofberger Riesling Auslese
Saar, Germany
About this product
The benchmark expression from Saar's greatest single vineyard — a bowl of blue-grey Devonian slate set above the Saar river at Wiltingen. In top vintages (2003, 2007, 2015, 2019) this is among the most complex white wines on Earth: concentrated through selective botrytis-affected berry selection (Auslese minimum 97° Oechsle), yet with Saar's signature electric acidity that prevents cloying sweetness. The wine exits fermentation at 7.5–8.5% ABV with 80–120 g/L residual sugar; after 20 years in bottle it develops petroleum, dried apricot, and orange blossom of extraordinary precision.
The deductive profile Library
appearancePale gold; brilliant clarity; viscous tears with age
noseWhite peach, apricot, and lime blossom in youth; developing TDN petroleum, orange peel, and honeyed lanolin at 15+ years; slate mineral backbone throughout
palateHigh residual sugar (80-120 g/L) balanced by extreme acidity (TA 9-12 g/L); featherlight body (7.5-8.5% ABV); extraordinary length; crystalline mineral finish
conclusionReserve quality; peak: 15-35 years from vintage; requires patience; benchmark Saar Auslese
Service
glassRiesling tulip (small bowl concentrates delicate aromatics)
decantNo
temperature c8
programme positionDessert course; cheese course alternative; sommelier showcase
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Open The LibraryThe quality ladder Library
4Individually selected botrytis-shrivelled berries only; <5,000 bottles; Trier auction only
3Selected overripe, partially botrytised clusters; ≥97° Oechsle; extended cold fermentation
2Late-harvested fully ripe Riesling; ≥85° Oechsle; Scharzhofberg terroir definition
1Earliest ripening selection; lowest sugar (70-85° Oechsle); featherlight 7% ABV
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Open The LibraryTasting profile
White peach, apricot, and lime blossom in youth; developing TDN petroleum, orange peel, and honeyed lanolin at 15+ years; slate mineral backbone throughout
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Pairings
elevate
celebration
Egon Müller Auslese elevates the foie gras mi-cuit; the wine's slate sweetness and the foie gras luxury align at the finest table
classic
celebration
complement
foie gras
Scharzhofberger Auslese's off-dry sweetness complements the foie gras; both are pinnacle luxury expressions of their category
classic
starter
complement
dessert
The Mosel Auslese's peach and apricot character mirrors the Peach Melba; a German and French dessert partnership
classic
dessert
complement
cheese
The residual sugar (70-120 g/L) of Spätlese/Auslese acts as the honey component; aged Mimolette's caramelised milk fat bridges to the wine's dried apricot and citrus character; walnuts add textural parallel to the slate mineral
classic
cheese
bridge
cheese
Egon Müller Auslese's slate mineral sweetness bridges the Roquefort's salt; a classic sweet-salt German pairing
classic
cheese
elevate
seafood
The Scharzhofberger Auslese elevates Dover sole; the Mosel slate mineral echoes the truffle's earthy depth
classic
fish_course
elevate
celebration
Egon Müller Scharzhofberger Auslese as the world's greatest Riesling producer serves with Beluga caviar at the finest tables
classic
celebration
contrast
cheese
Egon Müller's residual sweetness contrasts the pungent Epoisses beautifully; sweet and stinky is one of wine's great pairings
established
cheese
complement
dessert
The Auslese's concentrated apricot and botrytis character mirrors the French apricot tart; stone fruit in the glass
established
dessert