rheinhessen riesling qba trocken weingut keller 2006
ByIt is hard to imagine a harder-working wine making team than Klaus Keller and his son Klaus-Peter. In the hilly backwoods of the Rheinhessen, source of so much ordinary wine, they are in an elite class of their own.
This bright and seamless dry Riesling is full of crystal clear peach fruit, a fine minerality, and restrained sweetness balanced with very clean underlying acidity. In 2001 the estate was awarded the International Award at VinItaly, and in 2003 Gault Millau named Klaus Keller “Winemaker of the Decade.”
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.
Rhinehessia once formed part of the French Republic in 1797-1816, but today, it is part of the Federal Republic, the “Rheinland-Pfalz,” the largest wine-growing state of Western Germany.
In the rain shadow of the Donnenberg (the highest peak in the Nordpfälzer Bergland, the small village of Dalsheimer is home to the Hubacker, Sauloch and Steig vineyards, recognized as among the best sites in Germany.
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 créme 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.
© 2007 Moore Brothers Wine Company