I bought these two bottles of Riesling while cruising the Moselle in Autumn last year. I picked them amongst the numerous I tasted at the Mosel-Vinothek in Bernkastel, where some 150 different wines from the Moselle region can be savoured. Every wine is displayed with a short description of the producer and the characteristics of the wine itself.
The main difference between these two bottles is in the residual sugar content: the “trocken” version has 7 g/l, the “feinherb” 19 g/l, almost three times as much. The acidity (6/7 g/l) and alcohol (11.5%/11.0%) are similar. The price the same: 8.20 EUR for each bottle.
It has been interesting to taste them side by side. Unsurprisingly, the “trocken” (dry) version is fresher and richer in aromas. Once swallowed it leaves the mouth dry and with a short aftertaste. The “feinherb” (an unofficial name for “halbtrocken”-half dry), on the nose is more subdue. In the mouth is clearly sweet and the aftertaste last longer.
I’m personally not a fan of Riesling based wines, and these are far from being outstanding examples. Nevertheless, I found interesting to taste first-hand how the difference in sugar content change the sensory experience in a way that goes beyond the obvious perception of sweetness in the mouth.
Country: Germany
Region: Mosel
Grapes: Riesling
Type: White
Vintage: 2017
Producer: Kallfelz
Price range: Economic (<15 US$)
Pascal’s Enjoyment Index: 2/5