To balance my previous post about Thanksgiving Pinot Noir, I want to review this holiday’s other most commonly enjoyed wine. Riesling, whether fully trocken (dry) or halbtrocken (off-dry, having between 1% and 2% residual sugar), is the perfect foil to turkey and its dinner companions. It has the added advantage of being the shimmering queen of white wine, but that is, of course, just my opinion. Let’s see what I can do to sway you to my side.
Weingut Robert Weil is one of the Rheingau’s younger wine estates, located in Kiedrich, a village that was first recorded in 950 AD. It is, however, also one of the finest, producing a range of wines along the whole spectrum of sweetness as categorized by German winemakers. Michael Broadbent considered Robert Weil “the most consistently brilliant winemaker in the Rheingau.” Thanks to the fabulous terroir of the vineyards in the Rheingau, with their rich mineral content and exceptional drainage, the wines exhibit remarkably distinct elegance, complexity, and nuance. Generally fruit-driven, but not overly forward, Weingut Robert Weil Rieslings exhibit a dancing whirl of acidity around their lush fruit cores, showing extract and poise far beyond what most white wines are capable of reaching. Weil wines are truly wonderful examples of Riesling’s potential.
This example, the entry-level 2011 Weingut Robert Weil Rheingau Trocken Riesling, shows a pale gold in the glass. Once poured, I find typical vibrant fruity aromas of lemon zest, stony peach, with a hint of sandalwood and wet stone. More bright citrus fruit in the mouth, with a tingling acidity that makes this wine seem electric, the texture rounded out by chalky mineral elements. The quenching finish leaves you ready for more, and pairs beautifully with Thanksgiving trimmings – although it could just as easily be enjoyed on its own. A pure steal at $17.