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Dr. L Riesling Dry 2014 - Dr. Loosen
Dr. Loosen

DR. L RIESLING DRY 2014 - DR. LOOSEN

  Germany / Mosel
€17.00
€15.50
QTY
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Why do we love it?

Dr. L Riesling Dry 2014 is at least an impressive wine. It achieves and combines petrol and honeyed aromas with freshness and lemony acidity, in a truly incredible ensemble!

Ernst Loosen does great work on both the Mosel and the Pfalz. Ernie and his brother created a more economical line, Dr. L so that everyone can get a taste of the impressive wines of Mosel. Plowing all over Mosel, they have discovered and selected collaborating winemakers with vineyards in exceptional locations. The price is really low for this great wine.

Make Dr. L Riesling Dry 2014 your own as long as you can!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Dr. L Riesling Dry 2014 has medium lemon color and an intoxicating nose full of aromas of lime, lemon, nectarine, unripe apricot, lemon blossom, honey, petrol, and minerality.

In the mouth, it has a medium (+) body and refreshing acidity. Aromas of juicy fruits such as peach, apricot, lemon, grapefruit, citron, lemon, and green apple but also white flowers show that this wine is still a baby!

Technical stuff
Color White
Type Dry
Year 2014
Alcohol 12%
Origin Mosel, Germany
Variety Riesling
Aromas Lime, lemon, nectarine, unripe apricot, lemon blossom, honey, petrol, minerality.
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 7+ years
Closure Screw cap
Organic No

DR. L RIESLING DRY 2014 - 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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