The Rhine turns westward just past Mainz, flowing along a 30-kilometer crescent-shaped stretch of warm, southerly exposed vineyards that have been a center of German wine production since Roman times. It was in the Rheingau that Riesling’s potential was first realized and developed.

Peter and Angela Kühn, at their biodynamically farmed 15-hectare estate in Oestreich, honor this tradition with finely honed Riesling of the first order.

Lenchen is located a stone’s throw from the fabled Schloss Vollrads, and benefits from similar exposure and soil (rich clay and gravelly loam). The finest parcels lie nearest to the Pfingstbach, a tiny creek running down the hill through a shallow hollow that provides just enough moisture to encourage healthy botrytis on the ripe clusters of Riesling grown there.

Peter Kühn’s lyrical expression of this vineyard conveys a sense of lush fruit and full-bodied depth woven together by Lenchen’s naturally firm acidity.

Regional History
Viticulture in Germany is mentioned by the Stoic philosopher Posidonius of Rhodes (135-51 BC), who wrote, “…the [Germans] drink a lot of undiluted wine…” It’s known that the Romans first planted many of Germany’s finest vineyard sites.

With the rise of the early Christian church, the vine had been intimately intertwined with religious and secular history. Charlemagne supported winemaking directly with vine planting projects and indirectly, by his support and encouragement of monastic orders.

By the late 18th century, it was the Church who was responsible for quality controls such as laws against the adulteration of wines, replacement of lesser-known varietals with the noble Riesling grape, and the custom of distinguishing certain vineyard sites as being superior.

The Rheingau has a long-standing reputation (famous for being famous) as the finest wine producing region in Germany. The small village of Oestrich (in the heart of the region) holds two of the most esteemed vineyards, Doosberg and Lenchen. The micro-climate is tempered by the Rhein River, and the soil is more calcereous (reminiscent of Burgundy) than that found in other famous Riesling Vineyards.

Regional Foods
The lighter German wines are excellent with classic regional dishes such as wiener schnitzel, spaetzle (noodles) in butter or delicate cream sauce & kudlen (dumplings).

The heavier Spätlese & dry or off-dry Auslese wines are excellent with fish (including sushi & sashimi), poultry, and other white meat dishes.

German wines pair particularly well with reduction sauces having an edge of caramelization and the addition of cream or crème fraiche. German wines are naturally well suited to cut through the edge of sweetness and fat from these elegant sauces.

In contrast, garlic-laden, tomato-based sauces and olive-oil preparations combat the delicate aromas and texture of most German wines.

© Moore Brothers Wine Company

The best vineyards along the Saar are the most difficult in Germany to cultivate. The steep slopes of weathered slate and the extreme weather conditions generally give “steelier,” lighter bodied wines than those from the Mittel Mosel downriver.

“Peter” Reinert plants his vines wide apart so that sunlight reaches the clusters, and ripen the grapes to perfection.

This halbtrocken from select, late-harvest grapes from the steep, Schlangengraben vineyard (the name refers to the snakes which were prevalent in the are during the middle-ages), is powerfully aromatic, full-bodied Riesling. The very delicate sweetness balances out the tremendous structure of the wine, and it will develop for years to come in a cool, dark cellar.

Regional History
Viticulture in Germany is mentioned by the Stoic philosopher Posidonius of Rhodes (135-51 BC), who wrote, “…the {Germans} drink a lot of undiluted wine…”

It’s known that the Romans first planted many of Germany’s finest vineyard sites. With the rise of the early Christian church, the vine had been intimately intertwined with religious and secular history.

Charlemagne supported winemaking directly with vine planting projects and indirectly, by his support and encouragement of monastic orders. By the late 18th century, it was the Church who was responsible for quality controls such as laws against the adulteration of wines, replacement of lesser-known varietals with the noble Riesling grape, and the custom of distinguishing certain vineyard sites as being superior.

Long before the “first growths” in Bordeaux were established, the Mosel had already set the benchmark in terms of quality for racy, elegant Rieslings. At the end of the 1800s, Rieslings from reputable estates in the Mosel were the most sought after and expensive wines in the world.

Regional Foods
The lighter German wines are excellent with classic regional dishes such as wiener schnitzel, spaetzle (noodles) in butter or delicate cream sauce & kudlen (dumplings).

The heavier Spätlese & dry or off-dry Auslese wines are excellent with fish (including sushi & sashimi), poultry, and other white meat dishes.

German wines pair particularly well with reduction sauces having an edge of caramelization and the addition of cream or crème fraiche, and are naturally well suited to cut through the edge of sweetness and fat from these elegant sauces.

In contrast, garlic-laden, tomato-based sauces and olive-oil preparations combat the delicate aromas and texture of most German wines.

© Moore Brothers Wine Company