If Riesling was a musical instrument instead of a grape, it would be a flute. Capable of adapting to rhythms as varied as a captivating lullaby, a folk metal headbanger, a classic symphony or even an eerie tune, its distinctiveness doesn’t make it a tiny bit inflexible.
In Germany, both are often featured in legends. While flutes are the instrument of choice in many Singspiel or fantasy-inspired operas and fairy tales such as the Brother’s Grimm Pied Piper of Hamelin, Riesling is the grape that becomes a happily ever after in the hands of winemakers. Mozart’s The Magic Flute’s grandiosity is not without a wine match found in the rare and long lived bottles of aged Riesling that magically seem to turn into gold over the years. But across the wide array of songs that Riesling can embody, there’s also an enchanting allure in the youthful and the delicate.
Selbach Riesling Mosel QbA belongs to that second genre: more waltz than opera, light and gentle as elven steps on snow. It comes from the prestigious region named after the river that brings the land to life and it’s produced by a family with over 400 years of history in winemaking.
Aromas of nectarine and ripe lemon along with a minerality that evokes natural springs are summoned by swirling.
On the palate the minerality evolves to river pebbles and eldelflowers appear. A subtle sweetness balances the moderate acidity and lingers just long enough to inspire you to take another sip.
With a coy ABV of just 10.5% it feels fresh and harmonious, a soothing and joyful melody meant to be enjoyed without overthinking.
Pair it with equally delicate dishes such as Lemon, Creme Fraiche & Mussel Courgette “Papardelle”, Sea Trout with Clams Recipe or if you really want something fantastic, try a Study of Shellfish Recipe by Neven Maguire.
Selbach Riesling Mosel QbA is available at O’Briens Wine at €14.95.
Gabriela’s passion for writing is only matched by her love for food and wine. Journalist, confectioner and sommelier, she fell in love with Ireland years ago and moved from Venezuela to Dublin in 2014.
Since then, she has written about and worked in the local food scene, and she’s determined to discover and share the different traditions, flavours and places that have led Irish food and drink to fascinate her.