Every cuvée worth knowing in Mosel: taste, food pairings, history and tags to find your match.
Every cuvée worth knowing in Mosel. Each page covers taste, food pairings, history and tags so you can filter by what you want, what you are eating or what mood you are in.
Combine filters to drill in. Each dropdown narrows the list further.
Dry · Full-bodied · Racy acidity · Elegant
Dry Grosses Gewachs from ungrafted old vines on Erden's red slate: ripe yellow stone fruit, salty slate minerality and a spicy, dense palate.
Pairs with: Mosel river trout meuniere, Roast guinea fowl, Aged Gruyere
Dry · Medium-bodied · Racy acidity · Elegant
Dry old-vine Grosses Gewachs from the blue-slate Wehlener Sonnenuhr: filigree, mineral and intensely aromatic with great length.
Pairs with: Pike-perch with beurre blanc, Mosel river trout meuniere, Scallop crudo
Dry · Full-bodied · Racy acidity · Bold
Dry Grosses Gewachs from the red volcanic slate of the Urziger Wurzgarten: exotic spice, red apple and ripe quince over enormous minerality.
Pairs with: Roast pork with crackling, Tandoori chicken, Roast pumpkin
Dry · Light-bodied · High acidity · Refreshing
An entry dry Riesling from blue-slate parcels: crisp, juicy and lightly mineral, made as an everyday Mosel aperitif white.
Pairs with: Green salad with goat cheese, Mosel river trout meuniere, Sushi
Medium Sweet · Light-bodied · Racy acidity · Refreshing
Classic fruity-style Kabinett from the Wehlener Sonnenuhr: low alcohol, racy acidity and crystalline orchard fruit balanced by gentle sweetness.
Pairs with: Spicy Thai green curry, Sichuan mapo tofu, Vietnamese summer rolls
Sweet · Medium-bodied · Racy acidity · Contemplative
Noble-sweet Auslese from the spicy red slate of the Urziger Wurzgarten: concentrated exotic fruit, botrytis spice and bracing acidity for the long cellar.
Pairs with: Roquefort on walnut bread, Seared foie gras, Apricot and almond tart
Medium Sweet · Light-bodied · Racy acidity · Elegant
The benchmark Saar Kabinett from the heart of the Scharzhofberg: weightless, low in alcohol, racy and crystalline, built to age for decades.
Pairs with: Spicy Thai green curry, Steamed langoustine, Sichuan mapo tofu
Sweet · Medium-bodied · Racy acidity · Contemplative
A profound Saar Spatlese from the Scharzhofberg: concentrated yet ethereal, with piercing acidity carrying ripe fruit and slate over a very long life.
Pairs with: Seared foie gras, Peking duck, Sichuan mapo tofu
Sweet · Medium-bodied · Racy acidity · Contemplative
Botrytis-laced Scharzhofberg Auslese from a VDP Grosse Lage parcel held by the Mueller family at the Scharzhof since 1797, with high acidity and decades of cellar potential.
Pairs with: Roquefort on walnut bread, Seared foie gras, Apricot and almond tart
Dessert · Full-bodied · Racy acidity · Contemplative
The most expensive young white wine on earth in great vintages: a tiny-production, intensely botrytised Scharzhofberg TBA of liqueur-like concentration and electric acidity.
Pairs with: Roquefort on walnut bread, Seared foie gras, On its own as a meditation wine
Off Dry · Light-bodied · Racy acidity · Refreshing
The estate's accessible Saar Riesling from young Scharzhofberg vines and surrounding parcels: bright, citrussy and lightly off-dry.
Pairs with: Mosel river trout meuniere, Fines de claire oysters, Goat-cheese tart
Medium Sweet · Light-bodied · Racy acidity · Elegant
The estate's archetypal Kabinett from the Wehlener Sonnenuhr: reductive in youth, low in alcohol, racy and built for the long haul.
Pairs with: Spicy Thai green curry, Sichuan mapo tofu, Steamed sea bass
Medium Sweet · Medium-bodied · Racy acidity · Contemplative
A profound fruity-style Spatlese from the Wehlener Sonnenuhr, famously reductive young and capable of decades of evolution into honeyed complexity.
Pairs with: Seared foie gras, Sichuan mapo tofu, Roast goose
Sweet · Medium-bodied · Racy acidity · Contemplative
Noble-sweet Auslese from the Wehlener Sonnenuhr: rich, botrytis-touched and intensely concentrated yet held in balance by piercing Saar-Mosel acidity.
Pairs with: Roquefort on walnut bread, Seared foie gras, Apricot and almond tart
Medium Sweet · Light-bodied · Racy acidity · Refreshing
A racy fruity-style Kabinett from the Graacher Himmelreich, a touch firmer and earthier than the Wehlen wines, with classic low alcohol and crystalline fruit.
Pairs with: Spicy Thai green curry, Roast pork with crackling, Sichuan mapo tofu
Medium Sweet · Light-bodied · Racy acidity · Refreshing
A lacy Kabinett from the Bernkasteler Badstube, the most delicate of the estate's village wines, all crystalline fruit and low-alcohol tension.
Pairs with: Spicy Thai green curry, Prawn tempura, Fines de claire oysters
Dry · Medium-bodied · Racy acidity · Elegant
The estate's flagship dry Grosses Gewachs from the steep south-facing Juffer-Sonnenuhr: crystalline, taut and intensely mineral.
Pairs with: Mosel river trout meuniere, Turbot with hollandaise, Fines de claire oysters
Sweet · Medium-bodied · Racy acidity · Elegant
A racy, crystalline fruity-style Spatlese from the Juffer-Sonnenuhr: pure stone fruit and citrus over the trademark Brauneberg tension and length.
Pairs with: Seared foie gras, Sichuan mapo tofu, Glazed duck breast
Medium Sweet · Light-bodied · Racy acidity · Refreshing
A featherweight fruity-style Kabinett from the Brauneberger Juffer: low alcohol, racy acidity and crystalline orchard fruit, a classic Mosel aperitif.
Pairs with: Spicy Thai green curry, Sichuan mapo tofu, Fines de claire oysters
Sweet · Medium-bodied · Racy acidity · Contemplative
A concentrated, botrytis-touched Auslese from the Juffer-Sonnenuhr that pairs honeyed richness with the trademark cutting Brauneberg acidity.
Pairs with: Roquefort on walnut bread, Seared foie gras, Apricot and almond tart
Dry · Light-bodied · High acidity · Refreshing
The estate's dry village-and-estate blend: bright, juicy and lightly mineral, an everyday introduction to the Brauneberg house style.
Pairs with: Mosel river trout meuniere, Asparagus with vinaigrette, Sushi
Sweet · Medium-bodied · Racy acidity · Elegant
A fruity-style Spatlese from the Zeltinger Sonnenuhr: yellow-fruited and fine-floral with expressive spice and a delicate, slightly salty minerality.
Pairs with: Seared foie gras, Sichuan mapo tofu, Roast pheasant
Dry · Full-bodied · Racy acidity · Bold
A powerful dry wine from the Zeltinger Schlossberg: densely woven, herbaceous-spicy and smoky-salty with aristocratic finesse.
Pairs with: Smoked pork loin, Roast pork with crackling, Roast chicken with herbs
Sweet · Medium-bodied · Racy acidity · Elegant
A fruity-style Spatlese from the Wehlener Sonnenuhr that beguiles with extremely fine fruitiness and great elegance over racy acidity.
Pairs with: Sichuan mapo tofu, Thai prawn curry, Seared foie gras
Sweet · Medium-bodied · Racy acidity · Contemplative
A bold, mineral-earthy Auslese from the Graacher Domprobst with exotic fruit notes and legendary development potential.
Pairs with: Roquefort on walnut bread, Seared foie gras, Apricot and almond tart
Medium Sweet · Light-bodied · High acidity · Refreshing
A herbaceous-fragrant Kabinett from the Bernkasteler Badstube with notes of red berries and very appealing fruitiness over low alcohol.
Pairs with: Spicy Thai green curry, Watermelon and feta salad, Sichuan mapo tofu
Sweet · Full-bodied · Racy acidity · Bold
An ultra-ripe, un-botrytised Auslese-level dry-tasting selection from old vines in the Zeltinger Schlossberg: powerful, smoky-salty and densely woven.
Pairs with: Roast suckling pig, Seared foie gras, Aged Comte
Dry · Medium-bodied · Racy acidity · Elegant
The flagship dry Grosses Gewachs from the Abtsberg monopole: finely structured with refined terroir aroma, delicate fruit and great harmony.
Pairs with: Mosel river trout meuniere, Roast guinea fowl, Sole meuniere
Dry · Medium-bodied · Racy acidity · Elegant
A very juicy, slightly tangy and wonderfully classic dry Grosses Gewachs from the Herrenberg monopole, with strong minerality and a creamy finish.
Pairs with: Pan-roasted cod, Mosel river trout meuniere, Crab salad
Sweet · Medium-bodied · Racy acidity · Elegant
A filigree fruity-style Spatlese from the Abtsberg monopole: refined terroir aroma and delicate fruit lifted by piercing Ruwer acidity, ageing for decades.
Pairs with: Sichuan mapo tofu, Seared foie gras, Glazed quail
Medium Sweet · Light-bodied · Racy acidity · Refreshing
A delicate Kabinett from the Abtsberg monopole: low in alcohol with refined terroir aroma, delicate fruit and racy Ruwer freshness.
Pairs with: Spicy Thai green curry, Sichuan mapo tofu, Steamed dim sum
Dry · Medium-bodied · Racy acidity · Savoury
A dry old-vine Riesling from the tiny Bruderberg monopole: lively fruit, wild racy herbal aromas, saline minerality and a vivid, sleek profile.
Pairs with: Grilled artichokes, Mosel river trout meuniere, Herb-crusted halibut
Dry · Light-bodied · High acidity · Refreshing
The estate's dry entry Riesling drawn from the monopole slopes: fresh, juicy and lightly mineral, an everyday Ruwer white.
Pairs with: Mosel river trout meuniere, Green asparagus, Sushi
Dry · Full-bodied · Racy acidity · Bold
A concentrated dry Grosses Gewachs from the Scharzhofberg: dark spice, ripe citrus and firm slaty minerality in a lean, straight, elegant frame.
Pairs with: Roast capon, Mosel river trout meuniere, Aged Comte
Dry · Medium-bodied · Racy acidity · Refreshing
The estate's dry Saar Riesling: mirabelle, elderflower and white peach over crystalline, refreshing, well-structured slate minerality.
Pairs with: Fines de claire oysters, Mosel river trout meuniere, Mussels in white wine
Dry · Full-bodied · Racy acidity · Bold
A powerful dry Grosses Gewachs from the steep Wiltinger Gottesfuss Volz parcel: deeply mineral, slate-driven and built for long ageing.
Pairs with: Roast turbot, Veal sweetbreads, Mosel river trout meuniere
Dry · Full-bodied · Racy acidity · Bold
A dry Grosses Gewachs from the Wawerner Goldberg: ripe, full-bodied and slate-driven, one of the estate's most powerful Saar bottlings.
Pairs with: Roast pork with crackling, Roast chicken with truffle, Mosel river trout meuniere
Off Dry · Medium-bodied · Racy acidity · Refreshing
A dry-tasting Kabinett from red-slate Saar parcels: ripe and juicy with red-fruited spice and a fine slaty edge.
Pairs with: Flammkuchen with bacon and onion, Roast pork with crackling, Pork schnitzel
Dry · Full-bodied · Racy acidity · Elegant
The flagship dry Grosses Gewachs from the Saarburger Rausch: dried pear, candied lemon and orange blossom over an elegant smoky reduction and razor-sharp precision.
Pairs with: Roast pike-perch, Mosel river trout meuniere, Roast chicken
Dry · Medium-bodied · Racy acidity · Elegant
A dry Grosses Gewachs from the Ockfener Bockstein: cool, herb-and-citrus driven and piercingly mineral in the classic Saar mould.
Pairs with: Fines de claire oysters, Mosel river trout meuniere, Lemon sole
Medium Sweet · Light-bodied · Racy acidity · Refreshing
A featherweight fruity-style Kabinett from the Saarburger Rausch: low alcohol, racy acidity and crystalline citrus, an ageworthy Saar classic.
Pairs with: Spicy Thai green curry, Sichuan mapo tofu, Fines de claire oysters
Sweet · Medium-bodied · Racy acidity · Elegant
A concentrated fruity-style Spatlese from the Saarburger Rausch, with ripe citrus and stone fruit held in piercing Saar acidity for the long cellar.
Pairs with: Seared foie gras, Sichuan mapo tofu, Glazed duck
Dry · Light-bodied · Racy acidity · Refreshing
The estate's off-dry feinherb everyday Riesling: bright, juicy and lightly mineral, a gentle introduction to the Saar house style.
Pairs with: Sichuan mapo tofu, Mosel river trout meuniere, Pad Thai
Dry · Medium-bodied · Racy acidity · Elegant
Thomas Haag's home-vineyard dry Grosses Gewachs from the Lieserer Niederberg Helden: precise, taut and minerally in the multiple-award-winning estate style.
Pairs with: Mosel river trout meuniere, Roast chicken with lemon, Sole meuniere
Sweet · Medium-bodied · Racy acidity · Elegant
A feinfruchtig fruity-style Spatlese from the Brauneberger Juffer: concentrated ripe fruit balanced by piercing acidity, built for the long cellar.
Pairs with: Seared foie gras, Sichuan mapo tofu, Glazed duck breast
Sweet · Medium-bodied · Racy acidity · Elegant
A feinfruchtig fruity-style Spatlese from the Wehlener Sonnenuhr: elegant, finely fruited and crystalline over the trademark blue-slate tension.
Pairs with: Sichuan mapo tofu, Prawn pad see ew, Seared foie gras
Medium Sweet · Light-bodied · Racy acidity · Refreshing
A feinfruchtig fruity-style Kabinett from the Graacher Himmelreich: low alcohol, racy and crystalline with delicate orchard fruit.
Pairs with: Spicy Thai green curry, Sichuan mapo tofu, Steamed dumplings
Sweet · Medium-bodied · Racy acidity · Contemplative
A concentrated, often botrytis-touched edelsuss Auslese from the home vineyard: honeyed richness held in piercing acidity for decades of evolution.
Pairs with: Roquefort on walnut bread, Seared foie gras, Apricot and almond tart
Dry · Full-bodied · Racy acidity · Bold
A dry Grosses Gewachs from the blue-slate Falkenlay parcel of the Punderich Marienburg: deep, spicy and densely mineral, farmed biodynamically.
Pairs with: Mosel river trout meuniere, Roast guinea fowl, Wild mushroom risotto
Dry · Full-bodied · Racy acidity · Bold
A dry Grosses Gewachs from the red-slate Rothenpfad parcel of the Marienburg: herbaceous-spicy with red, bitter-fruit aromas and a powerful, structured palate.
Pairs with: Roast pork with crackling, Roast pheasant, Aged Gouda
Dry · Medium-bodied · Racy acidity · Savoury
A dry village-level Marienburg Riesling from red slate: juicy, spicy and savoury with a fine mineral cut, biodynamically farmed.
Pairs with: Roast pork with crackling, Roast root vegetables, Mosel river trout meuniere
Dry · Medium-bodied · Racy acidity · Refreshing
A dry estate Riesling from grey-slate parcels of the Marienburg: bright, mineral and savoury, the biodynamic estate's everyday dry bottling.
Pairs with: Mosel river trout meuniere, Grilled vegetables, Goat-cheese salad
Dry · Full-bodied · Racy acidity · Bold
A dry single-parcel Grosses Gewachs from the steep blue-slate Fahrlay terraces of the Marienburg: extremely mineral, concentrated and structured for long ageing.
Pairs with: Roast turbot, Veal sweetbreads, Mosel river trout meuniere
Dry · Full-bodied · Racy acidity · Elegant
A dry Grosses Gewachs from the Laubach section of the terraced Winninger Uhlen: peach, citrus and herbs over a cool, intense, taut minerality.
Pairs with: Mosel river trout meuniere, Roast pork loin, Sole meuniere
Dry · Full-bodied · Racy acidity · Bold
A dry Grosses Gewachs from the iron-rich Roth Lay terraces: incredible mineral richness with subtle notes of iron in the finish, structured like a full mature white Burgundy.
Pairs with: Roast turbot, Coq au vin, Mosel river trout meuniere
Dry · Full-bodied · Racy acidity · Bold
A dry Grosses Gewachs from the steep Winninger Rottgen: sun-kissed peach, musk and smoky flint over copious yellow fruit, with enormous minerality, length and a saline finish.
Pairs with: Roast guinea fowl, Grilled monkfish, Mosel river trout meuniere
Dry · Medium-bodied · High acidity · Refreshing
The estate's dry village blend from the Winningen slate terraces: juicy, mineral and savoury, the gateway to the Lower Mosel terroir.
Pairs with: Mosel river trout meuniere, Roast pork with crackling, Roast vegetables
Dry · Full-bodied · Racy acidity · Elegant
A dry Grosses Gewachs from the blue-slate Blaufusser Lay terraces: cool, taut and saline with a tense, mineral-driven structure that needs cellaring to unfold.
Pairs with: Fines de claire oysters, Grilled langoustine, Mosel river trout meuniere
Sweet · Medium-bodied · Racy acidity · Bold
A dry-tasting Auslese-ripeness Riesling under Molitor's white-capsule code from the Zeltinger Sonnenuhr: concentrated, powerful and dry on the palate despite high must weight.
Pairs with: Roast pork with crackling, Roast chicken with herbs, Mosel river trout meuniere
Sweet · Medium-bodied · Racy acidity · Contemplative
A noble-sweet gold-capsule Auslese from the Wehlener Sonnenuhr: rich, botrytis-laced and concentrated, balanced by piercing blue-slate acidity for the long cellar.
Pairs with: Roquefort on walnut bread, Seared foie gras, Apricot and almond tart
Dry · Light-bodied · Racy acidity · Refreshing
Molitor's dry estate-entry Riesling: bright, juicy and lightly mineral, an accessible introduction to the estate across both banks.
Pairs with: Mosel river trout meuniere, Green salad, Sushi
Dry · Full-bodied · Racy acidity · Bold
A dry Grosses Gewachs from the Brauneberger Klostergarten: ripe, powerful and slate-driven, showing the warm-site density of the Mittelmosel.
Pairs with: Roast pork with crackling, Roast capon, Mosel river trout meuniere
Dry · Medium-bodied · Racy acidity · Elegant
Molitor's estate Pinot Noir from Mosel slate: bright red-fruited, lightly oaked and fresh, showing the cool-climate side of German Spatburgunder.
Pairs with: Roast duck, Mushroom tart, Charcuterie board
Off Dry · Medium-bodied · Racy acidity · Refreshing
The Senior bottling from the Ayler Kupp: aromatic, juicy and vibrant, dry-tasting but finely balanced with a hint of fruit on the palate.
Pairs with: Mosel river trout meuniere, Roast pork with crackling, Roast chicken
Off Dry · Medium-bodied · Racy acidity · Refreshing
The estate's dry Ayler Kupp village wine: barrel-fermented, juicy and gastronomic, the entry to the Lauer Fass system.
Pairs with: Mosel river trout meuniere, Roast pork with crackling, Schnitzel
Medium Sweet · Light-bodied · Racy acidity · Refreshing
A featherweight fruity-style Kabinett from the Ayler Kupp: low alcohol, racy and crystalline, a Saar Kabinett with a cult following.
Pairs with: Spicy Thai green curry, Sichuan mapo tofu, Steamed prawns
Dry · Full-bodied · Racy acidity · Bold
The barrel-fermented dry Grosses Gewachs from the heart of the Ayler Kupp: concentrated, savoury and deeply mineral, the estate's flagship dry wine.
Pairs with: Roast turbot, Veal sweetbreads, Mosel river trout meuniere
Off Dry · Medium-bodied · Racy acidity · Savoury
A dry-tasting single-parcel Ayler Kupp Riesling from the Unterstenberg: taut, savoury and barrel-shaped with a fine slate cut.
Pairs with: Mosel river trout meuniere, Roast pork with crackling, Roast root vegetables
Medium Sweet · Light-bodied · Racy acidity · Refreshing
A precise, mineral fruity-style Kabinett from the Graacher Domprobst, hand-worked on steep slate with low alcohol and crystalline fruit.
Pairs with: Spicy Thai green curry, Sichuan mapo tofu, Steamed sea bass
Sweet · Medium-bodied · Racy acidity · Elegant
A concentrated, mineral-driven fruity-style Spatlese from the Graacher Domprobst with piercing acidity and great cellar potential.
Pairs with: Seared foie gras, Sichuan mapo tofu, Glazed duck breast
Medium Sweet · Light-bodied · Racy acidity · Refreshing
A delicate, racy Kabinett from the Graacher Himmelreich with crystalline orchard fruit and a fine slate edge.
Pairs with: Spicy Thai green curry, Sichuan mapo tofu, Steamed sea bass
Medium Sweet · Light-bodied · Racy acidity · Refreshing
A racy fruity-style Kabinett from the Oberemmeler Hutte monopole, transparent and low in alcohol with classic Saar tension.
Pairs with: Spicy Thai green curry, Sichuan mapo tofu, Steamed sea bass
Sweet · Medium-bodied · Racy acidity · Elegant
A concentrated fruity-style Spatlese from the estate's Scharzhofberg parcels, with ripe fruit held in piercing Saar acidity.
Pairs with: Seared foie gras, Sichuan mapo tofu, Glazed duck breast
Dry · Light-bodied · High acidity · Refreshing
The estate's dry Saar Riesling: bright, juicy and lightly mineral, an everyday introduction to the von Hovel house style.
Pairs with: Mosel river trout meuniere, Roast pork with crackling, Roast chicken
Dry · Medium-bodied · Racy acidity · Refreshing
A spontaneously fermented, cask-numbered dry-tasting Riesling from the Niedermenniger Herrenberg, transparent and gastronomic.
Pairs with: Mosel river trout meuniere, Roast pork with crackling, Roast chicken
Medium Sweet · Light-bodied · Racy acidity · Refreshing
A barrel-aged, low-alcohol fruity-style Kabinett from the Krettnacher Euchariusberg, racy and transparent in the cult Falkenstein style.
Pairs with: Spicy Thai green curry, Sichuan mapo tofu, Steamed sea bass
Sweet · Medium-bodied · Racy acidity · Elegant
A concentrated, spontaneously fermented fruity-style Spatlese from the Niedermenniger Sonnenberg with piercing Saar acidity.
Pairs with: Seared foie gras, Sichuan mapo tofu, Glazed duck breast
Dry · Medium-bodied · Racy acidity · Refreshing
A dry single-vineyard Riesling from the Eitelsbacher Karthauserhofberg monopole: racy, mineral and taut in the classic Ruwer mould.
Pairs with: Mosel river trout meuniere, Roast pork with crackling, Roast chicken
Medium Sweet · Light-bodied · Racy acidity · Refreshing
A racy, low-alcohol fruity-style Kabinett from the Karthauserhofberg monopole, crystalline and mineral.
Pairs with: Spicy Thai green curry, Sichuan mapo tofu, Steamed sea bass
Sweet · Medium-bodied · Racy acidity · Elegant
A concentrated fruity-style Spatlese from the Karthauserhofberg monopole, with ripe fruit and piercing Ruwer acidity.
Pairs with: Seared foie gras, Sichuan mapo tofu, Glazed duck breast
Dry · Medium-bodied · Racy acidity · Refreshing
A dry Grosses Gewachs from the estate's Scharzhofberg parcels: taut, mineral and elegant in the cool Saar style.
Pairs with: Mosel river trout meuniere, Roast pork with crackling, Roast chicken
Medium Sweet · Light-bodied · Racy acidity · Refreshing
A racy fruity-style Kabinett from the Graacher Josephshofer monopole, crystalline and low in alcohol.
Pairs with: Spicy Thai green curry, Sichuan mapo tofu, Steamed sea bass
Sweet · Medium-bodied · Racy acidity · Elegant
A perfumed fruity-style Spatlese from the Ruwer Kaseler Nies'chen, with aromatic ripe fruit and piercing acidity.
Pairs with: Seared foie gras, Sichuan mapo tofu, Glazed duck breast
Dry · Full-bodied · Racy acidity · Refreshing
A dry Grosses Gewachs from the steep terraced Winninger Rottgen: powerful, ripe and deeply mineral in the Terrassenmosel style.
Pairs with: Mosel river trout meuniere, Roast pork with crackling, Roast chicken
Dry · Medium-bodied · Racy acidity · Refreshing
A dry Grosses Gewachs from the terraced Winninger Uhlen: taut, cool and intensely mineral from the Lower Mosel slate.
Pairs with: Mosel river trout meuniere, Roast pork with crackling, Roast chicken
Dry · Medium-bodied · High acidity · Refreshing
A dry village blend from the Winningen terraces: juicy, mineral and savoury, the gateway to the Knebel style.
Pairs with: Mosel river trout meuniere, Roast pork with crackling, Roast chicken
Medium Sweet · Light-bodied · Racy acidity · Refreshing
A perfumed fruity-style Kabinett from the Piesporter Goldtropfchen: aromatic peach and citrus over low-alcohol Mosel finesse.
Pairs with: Spicy Thai green curry, Sichuan mapo tofu, Steamed sea bass
Sweet · Medium-bodied · Racy acidity · Elegant
A concentrated, aromatic fruity-style Spatlese from the Piesporter Goldtropfchen, with peach-and-citrus perfume and piercing acidity.
Pairs with: Seared foie gras, Sichuan mapo tofu, Glazed duck breast
Dry · Medium-bodied · Racy acidity · Refreshing
A dry Grosses Gewachs from the perfumed Piesporter Goldtropfchen: aromatic, taut and finely mineral.
Pairs with: Mosel river trout meuniere, Roast pork with crackling, Roast chicken
Dry · Medium-bodied · High acidity · Refreshing
A dry estate Riesling from old Enkirch vines: spontaneously fermented, juicy, savoury and low-intervention.
Pairs with: Mosel river trout meuniere, Roast pork with crackling, Roast chicken
Dry · Medium-bodied · Racy acidity · Refreshing
A dry single-vineyard Riesling from the red-slate Enkircher Steffensberg: savoury, spicy and mineral, made low-intervention from old vines.
Pairs with: Mosel river trout meuniere, Roast pork with crackling, Roast chicken
Dry · Full-bodied · Racy acidity · Refreshing
A dry single-vineyard Riesling from the namesake Batterieberg, blasted from rock in the 19th century: concentrated, deep and minerally.
Pairs with: Mosel river trout meuniere, Roast pork with crackling, Roast chicken
Medium Sweet · Light-bodied · Racy acidity · Refreshing
A racy, crystalline fruity-style Kabinett from the steep old-vine Wolfer Goldgrube, low in alcohol and finely mineral.
Pairs with: Spicy Thai green curry, Sichuan mapo tofu, Steamed sea bass
Sweet · Medium-bodied · Racy acidity · Elegant
A concentrated, classically fruity Spatlese from the old-vine Wolfer Goldgrube, with ripe fruit and piercing acidity.
Pairs with: Seared foie gras, Sichuan mapo tofu, Glazed duck breast
Sweet · Medium-bodied · Racy acidity · Contemplative
A concentrated, botrytis-touched Auslese-level selection: honeyed richness held in piercing Mosel acidity for long ageing.
Pairs with: Roquefort on walnut bread, Seared foie gras, Apricot and almond tart
Dry · Medium-bodied · Racy acidity · Refreshing
A dry single-vineyard Riesling from the steep, organically farmed Enkircher Ellergrub: detailed, savoury and low-intervention.
Pairs with: Mosel river trout meuniere, Roast pork with crackling, Roast chicken
Medium Sweet · Light-bodied · Racy acidity · Refreshing
A racy, low-intervention fruity-style Kabinett from the Trabener Gaispfad, crystalline and low in alcohol.
Pairs with: Spicy Thai green curry, Sichuan mapo tofu, Steamed sea bass
Dry · Light-bodied · High acidity · Refreshing
The estate's dry entry Riesling: bright, juicy and lightly mineral, from steep organically farmed parcels.
Pairs with: Mosel river trout meuniere, Roast pork with crackling, Roast chicken
Medium Sweet · Light-bodied · Racy acidity · Refreshing
A classic delicately sweet Kabinett from the spicy red-slate Urziger Wurzgarten, low in alcohol with exotic-spiced fruit.
Pairs with: Spicy Thai green curry, Sichuan mapo tofu, Steamed sea bass
Sweet · Medium-bodied · Racy acidity · Elegant
A concentrated fruity-style Spatlese from the Erdener Treppchen, with ripe fruit and piercing acidity in the traditional style.
Pairs with: Seared foie gras, Sichuan mapo tofu, Glazed duck breast
Medium Sweet · Light-bodied · Racy acidity · Refreshing
A traditional fruity-style Kabinett from the Urziger Wurzgarten, with red-slate spice, exotic fruit and low alcohol.
Pairs with: Spicy Thai green curry, Sichuan mapo tofu, Steamed sea bass
Sweet · Medium-bodied · Racy acidity · Elegant
A concentrated fruity-style Spatlese from the Erdener Treppchen, with ripe stone fruit and piercing acidity.
Pairs with: Seared foie gras, Sichuan mapo tofu, Glazed duck breast
Medium Sweet · Light-bodied · Racy acidity · Refreshing
A classic fruity-style Kabinett from the Erdener Treppchen, low in alcohol with crystalline orchard fruit and a fine slate edge.
Pairs with: Spicy Thai green curry, Sichuan mapo tofu, Steamed sea bass
Sweet · Medium-bodied · Racy acidity · Contemplative
A concentrated, botrytis-touched Auslese from the tiny, warm Erdener Pralat: rich, exotic and honeyed over piercing acidity.
Pairs with: Roquefort on walnut bread, Seared foie gras, Apricot and almond tart
Medium Sweet · Light-bodied · Racy acidity · Refreshing
A racy fruity-style Kabinett from the Wehlener Sonnenuhr, crystalline and low in alcohol from the blue-slate slope.
Pairs with: Spicy Thai green curry, Sichuan mapo tofu, Steamed sea bass
Dry · Medium-bodied · Racy acidity · Refreshing
A dry single-vineyard Riesling from the Wehlener Sonnenuhr, taut and mineral with classic blue-slate tension.
Pairs with: Mosel river trout meuniere, Roast pork with crackling, Roast chicken
Medium Sweet · Light-bodied · Racy acidity · Refreshing
A traditional fruity-style Kabinett from the Wehlener Sonnenuhr made at the Maximinhof, racy and low in alcohol.
Pairs with: Spicy Thai green curry, Sichuan mapo tofu, Steamed sea bass
Sweet · Medium-bodied · Racy acidity · Elegant
A concentrated fruity-style Spatlese from the Graacher Himmelreich, with ripe fruit and classic Mittelmosel acidity.
Pairs with: Seared foie gras, Sichuan mapo tofu, Glazed duck breast
Medium Sweet · Light-bodied · Racy acidity · Refreshing
A racy, low-alcohol fruity-style Kabinett from the Wehlener Sonnenuhr, crystalline and finely mineral.
Pairs with: Spicy Thai green curry, Sichuan mapo tofu, Steamed sea bass
Dry · Medium-bodied · Racy acidity · Refreshing
A dry single-vineyard Riesling from the Graacher Domprobst, savoury and mineral from steep blue slate.
Pairs with: Mosel river trout meuniere, Roast pork with crackling, Roast chicken
Medium Sweet · Light-bodied · Racy acidity · Refreshing
A racy fruity-style Kabinett from the Bernkasteler alte Badstube am Doctorberg, crystalline and low in alcohol.
Pairs with: Spicy Thai green curry, Sichuan mapo tofu, Steamed sea bass
Sweet · Medium-bodied · Racy acidity · Elegant
A concentrated fruity-style Spatlese from the spicy red-slate Urziger Wurzgarten, with exotic fruit and piercing acidity.
Pairs with: Seared foie gras, Sichuan mapo tofu, Glazed duck breast
Medium Sweet · Light-bodied · Racy acidity · Refreshing
Fruity-style Kabinett from the Bernkasteler Doctor, a VDP Grosse Lage site with Riesling viticulture documented by Wwe. Dr. H. Thanisch since 1650, on steep blue slate above the town.
Pairs with: Spicy Thai green curry, Sichuan mapo tofu, Steamed sea bass
Sweet · Medium-bodied · Racy acidity · Elegant
A concentrated fruity-style Spatlese from the Bernkasteler Doctor, the Mosel's most famous site, with ripe fruit over piercing acidity.
Pairs with: Seared foie gras, Sichuan mapo tofu, Glazed duck breast
Medium Sweet · Light-bodied · Racy acidity · Refreshing
A racy fruity-style Kabinett from the Brauneberger Juffer, crystalline and low in alcohol from the warm south-facing slope.
Pairs with: Spicy Thai green curry, Sichuan mapo tofu, Steamed sea bass
Dry · Medium-bodied · Racy acidity · Refreshing
A dry single-vineyard Riesling from the Veldenzer Elisenberg, taut and mineral from the Mittelmosel slate.
Pairs with: Mosel river trout meuniere, Roast pork with crackling, Roast chicken
Dessert · Medium-bodied · Racy acidity · Festive
A rare Eiswein from the Mulheimer Helenenkloster, a site Richter reserves for ice wine: piercing acidity carrying intense concentrated frozen-grape sweetness.
Pairs with: Apricot and almond tart, Creme brulee, Roquefort on walnut bread
Dry · Medium-bodied · High acidity · Refreshing
A dry single-vineyard Riesling from the Zeltinger Sonnenuhr, bright, juicy and lightly mineral.
Pairs with: Mosel river trout meuniere, Roast pork with crackling, Roast chicken
Medium Sweet · Light-bodied · Racy acidity · Refreshing
An approachable fruity-style Kabinett from the Zeltinger Himmelreich, fruit-driven and low in alcohol.
Pairs with: Spicy Thai green curry, Sichuan mapo tofu, Steamed sea bass
Dry · Medium-bodied · Racy acidity · Refreshing
A dry Grosses Gewachs from the Saar Ockfener Bockstein: cool, herb-and-citrus driven and piercingly mineral.
Pairs with: Mosel river trout meuniere, Roast pork with crackling, Roast chicken
Medium Sweet · Light-bodied · Racy acidity · Refreshing
A racy fruity-style Kabinett from the Leiwener Laurentiuslay, crystalline and low in alcohol.
Pairs with: Spicy Thai green curry, Sichuan mapo tofu, Steamed sea bass
Dry · Light-bodied · High acidity · Refreshing
The estate's dry entry Riesling for the global market: bright, juicy and lightly off-dry-leaning, an accessible Mosel white.
Pairs with: Mosel river trout meuniere, Roast pork with crackling, Roast chicken
Dry · Medium-bodied · Racy acidity · Refreshing
A dry Grosses Gewachs from the Leiwener Laurentiuslay: precise, taut and finely mineral from steep Mittelmosel slate.
Pairs with: Mosel river trout meuniere, Roast pork with crackling, Roast chicken
Medium Sweet · Light-bodied · Racy acidity · Refreshing
A racy fruity-style Kabinett from the Trittenheimer Apotheke, crystalline and low in alcohol.
Pairs with: Spicy Thai green curry, Sichuan mapo tofu, Steamed sea bass
Dry · Medium-bodied · Racy acidity · Refreshing
A dry Grosses Gewachs from the ungrafted old-vine Maximin Herrenberg: detailed, taut and intensely mineral.
Pairs with: Mosel river trout meuniere, Roast pork with crackling, Roast chicken
Medium Sweet · Light-bodied · Racy acidity · Refreshing
A fruity-style Kabinett from pre-phylloxera, ungrafted 1896-planted vines in the Maximin Herrenberg: featherweight, racy and singular.
Pairs with: Spicy Thai green curry, Sichuan mapo tofu, Steamed sea bass
Dry · Medium-bodied · Racy acidity · Refreshing
A dry single-vineyard Riesling from the Leiwener Laurentiuslay, juicy, savoury and finely mineral.
Pairs with: Mosel river trout meuniere, Roast pork with crackling, Roast chicken
Dry · Medium-bodied · Racy acidity · Refreshing
A dry Grosses Gewachs from the revived steep Dhroner Hofberg: concentrated, taut and deeply mineral, a collector favourite.
Pairs with: Mosel river trout meuniere, Roast pork with crackling, Roast chicken
Medium Sweet · Light-bodied · Racy acidity · Refreshing
A featherweight fruity-style Kabinett from the Dhroner Hofberg, crystalline, racy and low in alcohol.
Pairs with: Spicy Thai green curry, Sichuan mapo tofu, Steamed sea bass
Sweet · Medium-bodied · Racy acidity · Elegant
A concentrated fruity-style Spatlese from the Dhroner Hofberg, with ripe fruit and piercing acidity for the long cellar.
Pairs with: Seared foie gras, Sichuan mapo tofu, Glazed duck breast
Dry · Medium-bodied · Racy acidity · Refreshing
A dry Grosses Gewachs from old vines in the Trittenheimer Apotheke: precise, taut and finely mineral from steep slate.
Pairs with: Mosel river trout meuniere, Roast pork with crackling, Roast chicken
Dry · Medium-bodied · Racy acidity · Refreshing
A dry single-vineyard Riesling from the Leiwener Laurentiuslay, juicy, savoury and mineral.
Pairs with: Mosel river trout meuniere, Roast pork with crackling, Roast chicken
Dry · Medium-bodied · Racy acidity · Refreshing
A dry, low-intervention Riesling from steep terraced slate at St. Aldegund: savoury, mineral and individualist in the Ulli Stein style.
Pairs with: Mosel river trout meuniere, Roast pork with crackling, Roast chicken
Dry · Light-bodied · High acidity · Funky
A dry, low-intervention blue-slate Riesling: bright, juicy and savoury, an everyday wine from near-abandoned steep sites.
Pairs with: Mosel river trout meuniere, Grilled vegetables, Goat cheese
Dry · Medium-bodied · Medium tannin · High acidity · Elegant
A cult Mosel Pinot Noir grown on Devonian slate in a low-yield, Burgundian style: bright red fruit, fine tannins and a savoury slate edge.
Pairs with: Roast duck, Wild mushroom risotto, Venison loin
Dry · Medium-bodied · Racy acidity · Refreshing
A dry Riesling from the foundation's Scharzhofberg parcels: cool, mineral and elegant, matured over the Roman cellars of Trier.
Pairs with: Mosel river trout meuniere, Roast pork with crackling, Roast chicken
Medium Sweet · Light-bodied · Racy acidity · Refreshing
A racy fruity-style Kabinett from the Saar Serriger Vogelsang, crystalline and low in alcohol.
Pairs with: Spicy Thai green curry, Sichuan mapo tofu, Steamed sea bass
Medium Sweet · Light-bodied · Racy acidity · Refreshing
A racy fruity-style Kabinett from the church estate's Scharzhofberg holdings, crystalline and low in alcohol.
Pairs with: Spicy Thai green curry, Sichuan mapo tofu, Steamed sea bass
Sweet · Medium-bodied · Racy acidity · Elegant
A concentrated fruity-style Spatlese from the Saar Ayler Kupp, with ripe fruit and piercing acidity.
Pairs with: Seared foie gras, Sichuan mapo tofu, Glazed duck breast
Dry · Medium-bodied · High acidity · Refreshing
A dry Riesling from the Trier city slopes, matured in the monumental late-antique cellar: bright, juicy and mineral.
Pairs with: Mosel river trout meuniere, Roast pork with crackling, Roast chicken
Off Dry · Light-bodied · High acidity · Festive · Refreshing
A traditional-method Riesling sparkling wine: fresh Riesling fruit, fine bubbles and invigorating elegance with citrus and apple notes.
Pairs with: Aperitif before dinner, Fines de claire oysters, Fried calamari
Dry · Medium-bodied · Racy acidity · Elegant · Refreshing
A zero-dosage traditional-method Riesling Sekt bottled without sugar, showing Riesling in its clearest, most uncompromising and bone-dry sparkling form.
Pairs with: Fines de claire oysters, Sushi and sashimi, Aperitif before dinner
Dry · Medium-bodied · Racy acidity · Elegant · Festive
A long-lees-aged traditional-method prestige Riesling Sekt from Molitor: taut, mineral and finely structured with persistent fine bubbles.
Pairs with: Fines de claire oysters, Roast turbot, Aperitif before dinner
Off Dry · Light-bodied · Racy acidity · Refreshing · Elegant
The estate describes its Kabinetts as fruit-sweet but often tasting surprisingly dry at 7 to 10% alcohol, with slate minerality and fine-grained Saar acidity running through intensely elegant Riesling fruit.
Pairs with: Pan-fried river trout, Chicken in a light cream sauce, Spiced Asian noodle dishes
Medium Sweet · Full-bodied · Racy acidity · Contemplative
The estate describes Braune Kupp Spatlese as rather full-bodied and spicy-exotic, from one of the warmest sites on the Saar, with a complexity that builds with age.
Pairs with: Seared scallops with ginger, Roast pork with apricot, Washed-rind cheese
Sweet · Full-bodied · High acidity · Contemplative
The estate says its Auslesen are accessible and open, sweet to very sweet but always held by balancing acidity, with botrytis adding a new dimension of bouquet and flavour.
Pairs with: Blue cheese, Apricot tart, Foie gras
Dessert · Full-bodied · High acidity · Contemplative
The estate says selection for Beerenauslese goes down to individual berries, giving more concentrated flavour, with enough acidity for a long, elegant, almost ethereal finish.
Pairs with: Poached pear with vanilla, Roquefort, Apple tarte tatin
Dry · Full-bodied · High acidity · Elegant
Full-bodied, intensely mineral dry Riesling from weathered slate, with green apple and white peach and sometimes a note of cassis, per the producer.
Pairs with: Pan-seared pike-perch, Veal escalope with lemon, Mushroom risotto
Dry · Full-bodied · High acidity · Contemplative
The producer describes power and elegance with vineyard peach and herbal notes over deep minerality, structured by twelve months on the lees.
Pairs with: Roast monkfish, Chicken with tarragon, Aged Comte
Sweet · Full-bodied · Racy acidity · Contemplative
Dense and juicy, with apricot, candied citrus and honey over fine slate minerality, held in tension by precise acidity and finishing long and harmonious.
Pairs with: Apricot and almond tart, Roquefort, Creme brulee
Medium Sweet · Medium-bodied · Racy acidity · Elegant
Concentrated fruit, delicate sweetness and vibrant acidity over the spicy, almost peppery mineral depth of red slate, lean and elegant rather than heavy.
Pairs with: Thai green curry, Smoked trout, Pork belly with apple sauce
Dry · Medium-bodied · High acidity · Elegant
Dry Riesling from vines planted in 1971, matured in large wooden Fuder.
Pairs with: Poached halibut with herb butter, Roast guinea fowl, Goat cheese salad
Dry · Full-bodied · High acidity · Savoury
The producer sums it up as smoke, herbs, saltiness and minerals, dry, with a well-structured palate and a long, intense finish of herbs, minerals and smoke.
Pairs with: Grilled sea bass, Herb-crusted veal, Asparagus with brown butter
Dry · Medium-bodied · Racy acidity · Elegant
From the cooler, more elegant east-facing site: a bunch of herbs and light cassis on the nose, floral and racy fruit with herbal notes, and a long mineral finish.
Pairs with: Steamed sea bream, Chicken with fresh herbs, Fresh goat cheese
Dry · Full-bodied · High acidity · Elegant
Dry Riesling Reserve from 70-year-old vines, fermented spontaneously and kept a year on the fine lees in wooden barrel.
Pairs with: Turbot with beurre blanc, Veal in cream sauce, Aged Gruyere
Dry · Full-bodied · High acidity · Savoury
The estate describes yellow stone fruit, juicy, with a touch of herbs and cool, slaty minerality: a wine with pressure, depth and a future.
Pairs with: Roast chicken, Pan-fried fish, Vegetable tempura
Dry · Full-bodied · High acidity · Elegant
The estate's note: dense, slate, yellow fruits, well-integrated acidity, long.
Pairs with: Poached turbot, Chicken fricassee, Aged hard cheese
Dry · Medium-bodied · High acidity · Refreshing
The estate calls it very fine and expressive, a great pleasure to drink for many years.
Pairs with: Poultry, Crustaceans, Roast lamb
Dry · Full-bodied · Racy acidity · Contemplative
From tiny, highly aromatic golden-yellow berries at extremely low yield, which the estate regards as the essence of its dry Mosel style.
Pairs with: Roast turbot, Veal sweetbreads, Aged Comte
Dry · Medium-bodied · Racy acidity · Elegant
The estate says the finely eroded blue slate gives subtle, fine and elegant Rieslings with a silky texture and invigorating clarity, long-distance runners.
Pairs with: Steamed sole, Chicken breast with chervil, Scallop crudo
Dry · Full-bodied · Racy acidity · Bold
The estate describes an opulent, racy Riesling.
Pairs with: Grilled langoustines, Pike-perch with beurre blanc, Chicken in tarragon cream
Dry · Medium-bodied · Racy acidity · Refreshing
The estate calls it expressive, explosive and powerful yet filigree, its seafood classic for anything that needs real salt and tension.
Pairs with: Oysters, Fried calamari, Sushi and sashimi
Experience the Moselle by boat. Afterwards, you will visit a winemaker in Trier for a wine tasting and food. The journey to the winemaker is by vintage bus.
Experience this special place on a 60-minute walking tour through the historic cellar, in the unique atmosphere of the pinnacle of wine culture in Trier, and taste two...
Explore the rich and long history of the wine-growing region of Moselle and Trier on this guided walking tour of Germany's oldest city. Enjoy an included wine-tasting ...
Peak wine-travel season in Mosel is spring through autumn, with harvest the standout window.
classified-growth and grand-cru estates require booking days to weeks ahead; smaller family domaines often take walk-ins midweek.
most estates open 10:00 to 17:00 by appointment, often closed Sunday and Monday.
tipping is not expected at tastings; buying a bottle from the cellar door is the customary thank-you.
Ask the next local you meet what they would order. Mosel rewards trust.
