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Dr. L Riesling Dry 2013 - Dr. Loosen
Dr. Loosen

DR. L RIESLING DRY 2013 - DR. LOOSEN

  Germany / Mosel
€18.50
€16.80
QTY
ADD TO CART At your doorstep in 1 - 3 days

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Why do we love it?

Dr. L Riesling Dry 2013 is the most value for money Riesling of all time and 7 years later it proves to be very fine wine and the Benjamin Button of wines! Unimaginable complexity and freshness show that this Riesling still has a long way to go!
Ernst Loosen certainly does some of the best Riesling in the world, from Mosel and Pfalz. Ernie has created with his brother a more economical line of wines, Dr. L, so that everyone can get a taste of the impressive wines of Mosel. By plowing all over Mosel, they have discovered and selected collaborating winemakers with vineyards at key points. The price is really very low for this jaw-dropping wine.

Dr. L Riesling Dry 2013 bottles are super limited as you can imagine.

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Dr. L Riesling Dry 2013 has medium lemon color and an impressive nose. Lime, apricot, peach, candied lemon, honeysuckle, grapefruit, acacia honey, honeycomb, and hints of petrol flood the glass.

In the mouth, it has an inconceivable structure and freshness. It has medium body and pronounced acidity. Juicy fruits such as lemon, orange, grapefruit, honey, toast, peach, apricot and mineral make up an incredible bouquet.

Technical stuff
Color White
Type Dry
Year 2013
Alcohol 12%
Origin Mosel, Germany
Variety Riesling
Aromas Lime, apricot, peach, candied lemon, honeysuckle, grapefruit, acacia honey, honeycomb, hints of petrol.
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 5+ years
Closure Screw cap
Organic No

DR. L RIESLING DRY 2013 - DR. LOOSEN

PAIR IT

with grilled fish, oily fish, seafood, chicken dishes.

Grilled sea bass with spicy soy sauce

  • 2 seabasses (500 grams each), with guts and scales removed
  • olive oil
  • salt and pepper
  • a handful of fresh herbs (rosemary, oregano)
  • 2 lemons or 1 orange
  • 10 g of fresh ginger in thin slices
  • Extra slices of lemon or lime for serving
  •  For the sauce
  • 2 tbsps. of olive oil
  • 2-3 cloves of garlic, finely chopped
  • 1/2 to 1 fresh hot pepper, in thin slices (depends on your preferences)
  • 1/2 cup soy sauce
  • 1/2 tsp. of sugar

Preheat your barbecue or light the charcoal. Gut the fish, remove the scales, and wipe it well. Make 3-4 vertical, to the bone incisions on each side of the fish. Brush the fish, in and out, with olive oil. Season with salt and pepper, in and out. Put in the fish's belly some fresh herbs and slices of lemon or orange. Put slices of ginger in the incisions you made earlier.

Place the fish in a baking pan. After the bbq is ready or after the grill has warmed up well, bake for 5-7 minutes and then turn it on the other side for another 5 minutes.

For the sauce, place a small saucepan on medium to high heat. Add the olive oil and when it's heated up, add the garlic and the chili peppers. Cook for 30 seconds. Add the soy sauce and sugar and allow to boil for 1 minute.

 Pour the sauce over the fish and serve with slices of lemon.

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