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Dr. L Riesling Dry 2018 - Dr. Loosen
Dr. Loosen

DR. L RIESLING DRY 2018 - DR. LOOSEN

  Mosel, Germany
€11.20
9.50
€9.50

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Why do we love it?

We present you the most value for money Riesling ever, Dr. L Riesling Dry 2018 by Ernst Loosen! And we mean it since the previous vintage, Dr. L Riesling Dry 2017, was in Wine Enthusiast's list with the Top 50 Buys for 2019!

Ernst Loosen, the awesome guy who creates epic Rieslings at the Mosel and Pfalz regions, has created with his brother the brand, Dr. L, so that everyone can get a taste of the impressive Mosel wines at great prices. Searching through the entire Mosel, they have discovered and selected associate vine growers with the best vineyard sites. Ernst’s team from Dr.Loosen is fully responsible for the vinification of the wines. The result is this excellent Riesling, that should already have in your basket and in a few days in your glass and heart!

Luxury doesn't have to be expensive!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Pear, peach, lime, apricot, pineapple, lemon blossom and honeysuckle form a juicy whole that overflows with freshness.

Crisp acidity and a suspicion of residual sugar make it the perfect wine for sushi and ceviche as well as fresh white cheeses!

Technical stuff
Color White
Type Dry
Year 2018
Alcohol 12%
Origin Mosel, Germany
Variety Riesling
Aromas Pear, peach, lime, apricot, pineapple, lemon blossom, honeysuckle.
Bottle Size 750ml
Barrique -
Serving temperature 11°C
Aging 5 years
Closure Screw cap
Organic No

DR. L RIESLING DRY 2018 - 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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