Profile

Structure

Bodymedium
Acidityhigh
Sweetnessdry
Finishlong

Drinking window

Best 3 to 10 years from vintage.

vintage3 yrs10 yrs12 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

Medium-bodiedHigh acidityDryLong finish

What it pairs with

  • Pan-fried trout with almonds Citrus drive and slate minerality refresh against brown-butter freshwater fish and toasted almonds.More wines for trout →
  • Roast veal with parsley Yellow fruit and minerality match the herb-rubbed veal.More wines for beef and red meat →
  • Wiener schnitzel with lingonberry Riesling acidity cuts the breaded veal richness while ripe fruit echoes the lingonberry preserve.More wines for pork →

With cheese

Spundekäs Local tradition German Wikipedia says Spundekäs is classically eaten with white wine and served in practically every wine house and Straußwirtschaft of the Rheingau. It names no grape; these dry Rieslings, light to medium in body, are our examples, their high acidity cutting the cream and onion. Hessischer Handkäse Our pick Apple wine is the usual drink with Handkäse, and German Wikipedia names dry white wine for areas such as Rheinhessen and the Palatinate. A dry, high-acid Riesling meets the onion and vinegar marinade with acidity of its own.

How to serve Kiedricher Riesling Trocken Ortswein

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a smaller all-purpose white glass: the bowl shape rewards the wine's structure.
  4. Pair with. Pan-fried trout with almonds, Roast veal with parsley, Wiener schnitzel with lingonberry. Match the wine's structure to the dish's fat and salt.

History

The village-level dry Riesling tier at Robert Weil, drawn across the estate's Kiedrich holdings (Graefenberg, Klosterberg, Turmberg) as the Ortswein step below the Erste Lage cuvees.

Facts

Producer
Weingut Robert Weil · visiting guide
Grapes
Riesling
Classification
VDP.Ortswein Rheingau
ABV
12.5%
Price
EUR 22 to 32 at retail
Drinking window
3 to 10 from vintage
First vintage
2012

Frequently asked about Kiedricher Riesling Trocken Ortswein

What does Kiedricher Riesling Trocken Ortswein taste like?

Structurally medium-bodied, high acidity with a long finish. Robert Weil's Kiedrich village dry Riesling: ripe yellow apple, lime and Kiedrich phyllite minerality across the village holdings.

When should I drink Kiedricher Riesling Trocken Ortswein?

Drink 3 to 10 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Kiedricher Riesling Trocken Ortswein?

Pan-fried trout with almonds is the canonical pairing. Other strong matches include Roast veal with parsley and Wiener schnitzel with lingonberry. Citrus drive and slate minerality refresh against brown-butter freshwater fish and toasted almonds.

Is Kiedricher Riesling Trocken Ortswein vegan?

No: the producer uses traditional animal-derived fining agents (typically egg whites or isinglass) during clarification, so the wine is not vegan.

What grapes are in Kiedricher Riesling Trocken Ortswein?

The blend is Riesling. The wine is classified as VDP.Ortswein Rheingau.

Tags

dry high acid medium body medium term mood elegant occasion dinner party occasion summer old world pairs with pork pairs with poultry pairs with white fish price trade up riesling still white

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