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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.
After all the tongue-numbing work of blending it, we ended up with a fairly simple cuvee of three tanks. We waffled; one blend was really fennely but the other, we agreed, was more suave, with more polish and repose. Not that it lacks energy; it has minerality and its roasted-corn typicity has less scallion than usual.
Elegantly long finish.
"Smoke and mineral aromas suggest red slate, augmented by passion fruit and pineapple flavors. This is light-weight and detailed, with balance and fine length. Drink now through 2022. 460 cases imported."
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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