Mainz: History & Wines of the Romantic Rhine inc wine tapas
Embark on a wine tour along the Riesling route of the Rheingau region in the Rhein Valley. Learn about the king of white wines, Riesling, and try unique German Pinot N...
Profile
Structure
Drinking window
Best 3 to 12 years from vintage.
vintage3 yrs12 yrs14 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: yellow apple, lime, white spice
Palate: mineral, citrus, wet stone
Kuenstler's dry old-vine Riesling from the Stielweg loess slope: yellow stone fruit, slate and depth from older Hochheim parcels.
What it pairs with
- Roast veal with parsley Yellow fruit and minerality match the herb-rubbed veal.More wines for beef and red meat →
- Pike-perch with lemon butter Citrus snap and slate minerality slice through brown butter on freshwater fish.More wines for fish →
- Wiener schnitzel with lingonberry Riesling acidity cuts 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 Hochheimer Stielweg Riesling Alte Reben
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. Roast veal with parsley, Pike-perch with lemon butter, Wiener schnitzel with lingonberry. Match the wine's structure to the dish's fat and salt.
History
Kuenstler's old-vine Stielweg Alte Reben cuvee is drawn from older Hochheim loess parcels and sits at the village-level dry tier.
Facts
- Producer
- Weingut Kunstler · visiting guide
- Grapes
- Riesling
- Classification
- VDP.Ortswein Rheingau
- ABV
- 12.5%
- Price
- EUR 22 to 32 at retail
- Drinking window
- 3 to 12 from vintage
- First vintage
- 1998
Frequently asked about Hochheimer Stielweg Riesling Alte Reben
What does Hochheimer Stielweg Riesling Alte Reben taste like?
On the nose, yellow apple, lime, white spice. On the palate, mineral, citrus, wet stone. Structurally medium-bodied, high acidity with a long finish. Kuenstler's dry old-vine Riesling from the Stielweg loess slope: yellow stone fruit, slate and depth from older Hochheim parcels.
When should I drink Hochheimer Stielweg Riesling Alte Reben?
Drink 3 to 12 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Hochheimer Stielweg Riesling Alte Reben?
Roast veal with parsley is the canonical pairing. Other strong matches include Pike-perch with lemon butter and Wiener schnitzel with lingonberry. Yellow fruit and minerality match the herb-rubbed veal.
Is Hochheimer Stielweg Riesling Alte Reben 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 Hochheimer Stielweg Riesling Alte Reben?
The blend is Riesling. The wine is classified as VDP.Ortswein Rheingau.
Tags
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