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Terry Theise: Partisans of this micro-cru in the heart of the Zeltinger Schlossberg know it is one of the singular pr...Read more...
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Food Pairings for Selbach-Oster Riesling Trocken Zeltinger Schlobberg Schmitt
Terry Theise: Partisans of this micro-cru in the heart of the Zeltinger Schlossberg know it is one of the singular primo Mosel wines being made today. For palates of a wavelength to appreciate dry Mosel Riesling, I'm letting go of a (fruitless) yearning for any fruity charm, and saying O.K. -- if you really like dry Riesling then here's a mouthful of exceptionally complex terroir expressed as minerality and racy grassy green tea. Mind you, it's mo more austere than, say, Bert Salomon's basic Kögl, and the stuffing -- I mean, this baby is loaded, fills the palate with a slatey wave that conveys a kind of salty sweetness.
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