Updated: Dec 2, 2019
Rüdesheimer Magdalenenkreuz Riesling Kabinett 2018
This is one of my favourite wines for aperitivo. Good starting point to approach the vast world of German Riesling, at a reasonable price. The label on the German bottles offers all the information that you need. This nectar comes from Rüdesheimer, a town in the prestigious region of Rheingau. Here the vineyards benefit from the positive influence of both River Rhine and River Main. The term Kabinett means that the wine is classified at the lowest level of the Prädikat classification system. Don’t worry, you won’t die! Prädikatsweine have generally a residual sugar, differently from the Qualitäwine that are dry in style. We don’t see the word Trocken written anywhere, so it means that this nectar may be a bit sweet. In this case the 9.5% of alcohol, quite high for German Riesling, makes us guess that just part of the sugars have been transformed in alcohol. So we are not going to have a super sweet wine. Sweeter Rieslings have generally much lower level of alcohol (e.g. Auslese Riesling with 7.5% abv). Prosit!
In the glass the wine has a lemon colour. The intensity is pale.
The aromas intensity is medium. The Kabinett wines are the most delicate across the wide range of Prädikatsweine. Approaching the nostrils to the glass I can smell the chamomile, blossom and even a hint of pear. There is a scent of nectarine, peach and a bit of yellow melon. Everything is enriched by the subtle fragrance of the lemon peel. There are also the classical mineral notes of flint and wet stones.
In the mouth, the wine has a high level of acidity well balanced with residual sweetness. The body is medium minus, almost light. The flavour intensity is medium as well as the finish. On the palate, the lemon zest becomes sharper but still quite delicate.
This is a nice wine that makes of the freshness its strength. The primary aromas are delicate but not too airy. This wine is perfect to be joined by its own. It works perfectly also with Asian foods to equilibrate a bit the meal spiciness or with raw seafood. Personally I don’t like Riesling with cooked crustaceans or fishes. With these dishes I prefer drier wines from Sancerre or Chablis.