Alsacian meal - wine tasting & Immersive wine cellar tour
Taste traditional wines and visit a cellar housing massive oak barrels dating back to 1850. End your tour with a delicious lunch of Alsatian specialties in a new 100% ...
Profile
Structure
Drinking window
Best 5 to 20 years from vintage.
vintage5 yrs20 yrs22 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
In the glass
Aroma: lemon zest, white peach, wet sandstone, white flower
Palate: green apple, lime, salt, savoury spice
Marc Kreydenweiss's Wiebelsberg Riesling from sandstone slopes above Andlau. The sandstone counterpart to Kastelberg's schist; lighter, more aerial.
What it pairs with
- Sole meuniere Brown-butter fish for the wine's stone and lemon.More wines for fish →
- Oysters Saline citrus against the bivalve.More wines for oysters →
- Choucroute garnie Riesling acid for pork-and-kraut.More wines for pork →Find choucroute garnie on TableJourney →
With cheese
Munster
Local tradition French Wikipedia says Munster goes with Riesling, though above all with Gewurztraminer. A dry Riesling's acidity cuts the creamy paste and the pungency of the washed rind without adding sweetness.
Bargkass
Our pick Bargkass is mild and low in salt, tasting of hay and fresh grass. A dry Riesling's acidity lifts the supple, melting paste without covering its gentle summer-pasture flavour.
How to serve Marc Kreydenweiss Wiebelsberg Riesling
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a smaller all-purpose white glass: the bowl shape rewards the wine's structure.
- Pair with. Sole meuniere, Oysters, Choucroute garnie. Match the wine's structure to the dish's fat and salt.
History
Wiebelsberg, above Andlau, is one of the sandstone Bas-Rhin Grand Crus. Marc Kreydenweiss has bottled it as a Grand Cru cuvee since 1985, biodynamic since 1989.
- 1985First Kreydenweiss Wiebelsberg Riesling Grand Cru bottling
Facts
- Producer
- Domaine Marc Kreydenweiss · visiting guide
- Grapes
- Riesling (100%)
- Classification
- Alsace Grand Cru Wiebelsberg
- Oak
- Large old foudre; no new oak
- ABV
- 12.5%
- Price
- EUR 40 to 60 at retail
- Drinking window
- 5-20 from vintage
- First vintage
- 1985
Frequently asked about Marc Kreydenweiss Wiebelsberg Riesling
What does Marc Kreydenweiss Wiebelsberg Riesling taste like?
On the nose, lemon zest, white peach, wet sandstone, white flower. On the palate, green apple, lime, salt, savoury spice. Structurally medium-bodied, racy acidity with a long finish. Marc Kreydenweiss's Wiebelsberg Riesling from sandstone slopes above Andlau. The sandstone counterpart to Kastelberg's schist; lighter, more aerial.
When should I drink Marc Kreydenweiss Wiebelsberg Riesling?
Drink 5-20 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Marc Kreydenweiss Wiebelsberg Riesling?
Sole meuniere is the canonical pairing. Other strong matches include Oysters and Choucroute garnie. Brown-butter fish for the wine's stone and lemon.
What grapes are in Marc Kreydenweiss Wiebelsberg Riesling?
The blend is Riesling (100%). The wine is classified as Alsace Grand Cru Wiebelsberg.
Tags
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