We could wax rhapsodical about the Mosel and its peerless Rieslings, but today we're focusing on the incredible team and terroir at Van Volxem. Grown mostly on the Devonian slate soils that characterize the Saar, this feinherb (off-dry) Riesling shows intense aromatics of stone fruit, which are carried through by a subtle sweetness on the palate. As with all of Roman’s wines, indigenous yeasts are used for long, cold fermentations. It’s structure and bright acidity make it a true overachiever, and it makes the perfect pairing with any spicy Asian dish, grilled seafood or enjoyed on its own as an aperitif.
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