Structure

Bodylight
Tanninlow
Acidityhigh
Sweetnessdry
Finishmedium
Oaknone or neutral

Drinking window

Best 1 to 5 years from vintage.
vintage1 yrs5 yrs8 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 in the header is our own.

In the glass

Light-bodiedLow tanninHigh acidityDryMedium finish

Aroma: green apple, lime, soft slate

Palate: bright citrus, light salinity, fresh finish

Entry-tier estate Riesling from biodynamic Rheinhessen parcels; bright, citrus-led with a hint of Roter Hang slate.

What it pairs with

  • Vietnamese summer rolls
    Bright citrus and light body suit fresh herb and rice paper.
  • Steamed clams
    Light salinity matches mollusc brine.
  • Goat cheese tart
    Acidity and lime cut chevre tartness.

History

Qvinterra is Kuehling-Gillot's value Gutswein Riesling, blended across the estate's Bodenheim and Nackenheim parcels for an entry-tier glimpse of the house style.

  1. 2005: Qvinterra label introduced as the Gutswein tier

Facts

Producer
Weingut Kuehling-Gillot · visiting guide
Grapes
Riesling (100%)
Classification
VDP.Gutswein Rheinhessen
Oak
Stainless steel and a small portion of used oak, 5 to 6 months on lees
ABV
12.0%
Price
EUR 13 to 18 at retail
Drinking window
1 to 5 from vintage
First vintage
2005
Biodynamic
Biodynamic Practicing
Organic
ORGANIC CERTIFIED
Vegan
Yes (no animal-derived fining)

Frequently asked about Qvinterra Riesling

What does Kuehling-Gillot Qvinterra taste like?

Green apple, lime and soft slate on the nose; bright citrus, light salinity and a fresh finish. Light-bodied with high acidity.

When should I drink Kuehling-Gillot Qvinterra?

Drink between 1 and 5 years from vintage. Built for early-window drinking.

What food pairs with Kuehling-Gillot Qvinterra?

Vietnamese summer rolls, steamed clams and goat cheese tart are top matches.

Is Kuehling-Gillot Qvinterra vegan?

Yes. The estate is biodynamic-practicing with no animal-derived fining.

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