Make sure to try this wine
Sankt Anna, Riesling, 2019
3,5 NJP of 5,0 NJP
Sankt Anna, Riesling, 2019 (9 EUR/10 USD in Sweden) white semi-sweet wine, Germany, 3,5 NJP of 5,0 NJP (85 points of 100 points) (07-09-2020 by Nenad Jelisic)
Here we have a really good Riesling-wine from the wine region of Pfalz in Germany. One of the best that NJ Wines has tasted so far from Germany this year. Its high sugar content, 31 grams per liter, is very well met by its high acidity. Thanks to it, it does not taste as a semi-sweet wine, it tastes more as a semi-dry wine. The wine is characterized by a clear aroma of passion fruit, nectarines, yellow apples, yellow pears, honey and citrus fruits. When it comes to taste, the wine is characterized by yellow pears, yellow apples, grapefruit, honey, nectarines, minerals and other citrus fruits in addition to grapefruit. It has no aging potential. And even if it had an aging potential, it could not be further aged because of the stupid screw cap. But, if you age it properly (right temperature, right humidity and dark space), you can drink it for 3 more years until 2023.
Sankt Anna Riesling 2019 will fit really well as a companion wine when it has cooled down to 6°C. When it comes to food, drink it also cooled to 6°C with seafood salad (dill, mayonnaise, crème fraiche, very little freshly squeezed lemon juice and different types of seafood like shrimps or crayfish or lobsters or crabs or all together) or with stir-fried red curry chicken (red curry, coconut milk, thinly sliced chicken thigh fillets, red pepper, zucchini, yellow onion and bamboo shoots) with jasmine rice or with butter-fried cod fillet with buttery mashed potatoes, with a little truffle oil in it, and white wine sauce or with fried tiger prawns with sweet and sour sauce. Sankt Anna Riesling 2019 should be drunk from Riesling-glasses such as Difference Crisp from Orrefors or Veritas from Riedel or Esprit from Peugeot or Atelier from Luigi Bormioli.
The soil in the vineyards for the wine consists of shale. The grapes are hand-harvested and carefully selected in both the vineyards and upon arrival at the winery. After the destemming and crushing process, the grape mass, which consists of pulps, skins and seeds, goes in the press machine where the grape must is cold macerated for about 12 hours under a temperature around 10°C. When the pressing is completed, the grape juice is poured in stainless steel tanks where it is fermented under a controlled temperature between 15 and 20 degrees. After the fermentation, the wine is aged on its lees in the same stainless steel tanks that it was fermented in. After the aging, the wine is easily filtered, bottled and then aged for a few weeks before it is released on the market.