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Riesling Red Slate 2022 - Dr Loosen
Dr. Loosen


  Germany / Mosel
ADD TO CART At your doorstep in 1 - 3 days

An incredible value-for-money Riesing!


Why do we love it?

You want and definitely have to try this special Riesling, from the famous "red vineyards" of Mosel!

Riesling Red Slate - Dr Loosen comes from Mosel vineyards and combines the fresh and playful aromas of the variety, with the charm of the very rare terroir! We would suggest not trying to compare it to anything you have already taste so far, from the brilliant Dr Loosen. This is something completely different!

The Weingut Dr Loosen winery has been growing Riesling in Germany for around 200 years. Its reputation took off, after 1988, when Dr. Loosen, who was rightly called "the king" of Riesling, took over the helm! In Mosel region, where the vines are planted, the steep slopes allow only manual harvesting, while its stony blue slate soil is a natural source of nutrients. The roots of the plants, penetrate very deep into the ground, in their attempt to find water, causing the minerality of the wines to hike up. These plants, due to the soil, are also resistant to phylloxera, the most destructive insect of the vines! All this, in 2022, gave the winery an important distinction, among the best vineyards in the world! If you have tasted the wines even once, you will surely understand why.

But pay attention to the following. Riesling Red Slate - Dr Loosen comes from the Erden and Urzig regions, where the soil consists of red rather than blue slate. After all, his name says so! Native yeasts and maturation for 12 months in oak barrels of 3000 liters in contact with the lees, give the wine its complexity, with intense metallic and floral elements, and a delicate spicy character that takes your breath away!

Yes, all these you can enjoy in Riesling Red Slate - Dr Loosen...and the best way is with seafood and sushi!









Tastes Like

Intense fresh aromas of passion fruit, lemon, lime, peach, white-fleshed nectarine, pineapple, green apple and light notes of white flowers and yeast. Intense minerality.

Medium mouth with sharp acidity, perfectly balanced with the buttery aftertaste.

Technical stuff
Color White
Type Dry
Year 2022
Alcohol 12%
Origin Mosel, Germany
Variety Riesling
Aromas Passion fruit, lemon, lime, peach, white-fleshed nectarine, pineapple, green apple, white flowers, yeast, minerality
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 5 years
Closure Screw cap
Organic No



Perfect pairing with sushi, salmon with lemon and finocchio, Nicoise salad

Nicoise salad with salmon and beans

For the fish
- 1 salmon fillet
- 30 ml. olive oil
- 1 clove of garlic
- 1/4 of teaspoon of thyme
- 1/4 of teaspoon of mustard
- 1 lemon (juice and zest)
- Freshly ground pepper
- Salt

For the salad
- 100 gr. green salad
- 5 baby potatoes
- 100 gr. boiled white beads
- 100 gr. fresh green beans
- 1 tablespoon capers
- 1 red pepper
- 5-6 cherry tomatoes
- 6-7 olives
- 2 eggs

For the dressing
- 60 ml. olive oil
- 4 anchovies
- 1 clove of garlic
- 1/4 of teaspoon of thyme
- 1 teaspoon of mustard
- 1 1/2 Tablespoon white vinegar
- 1 lemon (juice and zest)
- 6-7 basil leaves
- 3-4 sprigs of parsley
- Chilli flakes
- Freshly ground pepper
- Coarse salt

1. Start with the fish: In a bowl, mix all the marinade ingredients except the fish. Slightly break the clove of garlic so that it gives off its aromas and add it to the mixture. Place the fish in a bowl and pour over the marinade mixture you prepared. Marinate the salmon for at least 40 minutes.

2. Prepare the dressing for the salad: Finely chop all the vegetables but keep separately 2 tablespoons of parsley and 6-8 basil leaves. Place the herbs in a bowl, add the rest of the ingredients and at the end, season it, taste it and correct the acidity and salt.

3. Put the beans in a bowl, pour over 2-3 tablespoons of the dressing and mix. To the rest of the dressing, add the anchovy fillets and mix well by pressing with a fork until they melt.

4. Put the potatoes to boil until they soften, while they are hot, cut them into thick slices and dress them with 3-4 tablespoons of the dressing.
Boil the green beans until they soften and immediately place them in ice water so that they maintain their vivid color. Boil the eggs for 6.5-7 minutes or depending on how you prefer the yolk and cut the cherry tomatoes in half.

5. Roast the pepper and cut it into strips, while baking the salmon in a non-stick pan or on the grill. Place the green salad in a bowl, add all the ingredients, leaving at the end the fish which we "break" into large pieces with a fork and the eggs that we cut in half.

Pour a little more dressing over and serve!

Notes on the recipe
- Instead of salmon you can use tuna, trout or any fresh fish that you will fillet
- You can prepare the vegetables earlier and compose the salad just before serving.


Eva Monochari

Food Blogger



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