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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
The aroma has a nice sweetness, but it also contains a fabulous fresh, gorgeous tropical fruit that is highlighted with refreshing citrus nuances. The fine minerality complements the elegant bouquet. The palate is refined and refreshing breed. The wine is quite simply a world of good, that is pure uncomplicated drinking pleasure. And, most surprisingly, the wine left in the bottle tastes the next day even more intense and complex than shortly after opening.
In 1845 Prof. Dr. Ludwig Hausser and his cousin Johann Martin founded a small winery in Gimmeldingen as a hobby, and over the course of the next generation winemaking became their main profession. In 1894 Eduard Christmann married Henriette Hausser, the granddaughter of the founder. The Estate bears the name of her son Arnold, and is run in the 7th generation by Steffen Christmann....Read More About A. Christmann
Other regions of Germany that are producing and exporting wine to the US are the Pfaltz and Nahe. The Pfaltz region, south of the Rheingau, is making both Riesling and Gewurztraminer. These white wines are generally of excellent value. The fruit character is a bit more zingy and the acidity less sharp than the Mosel & Rheingau wines. So while often not as complex, still very...Read More About Other German
The Riesling grape is happiest in a cooler climate, one that fosters its slow
and steady ripening. Often assumed to be the producer of only sweet wines, Riesling
is a fascinating grape of many faces. From bone dry to lusciously sweet, this
variety is delicious at any sugar level with its intense aromas and steely acidity.
Most popular in...Read More About Riesling
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