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Riesling Trocken 2022 - Dr. Burklin-Wolf
Dr. Bürklin-Wolf


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

An amazing Riesling from the most important wineries in Germany!


Why do we love it?

Dr Bürklin-Wolf Riesling Trocken is an amazing Riesling from one of the most historic wineries in Germany and Pfalz. It is very enjoyable while fresh but can easily age for 5 years unfolding its grandeur.

The Dr Burkling Wolf winery is one of the largest and most important wineries in Germany. Its story begins in 1957 with Bernhard Burkling and Johann Ludwig Wolf. Today the winery's vineyards cover 85 hectares, in the most prestigious sites and vineyards of Pfalz and since 2005 they are cultivated biodynamically. For Dr. Bürklin-Wolf Riesling Trocken the grapes come from the privately owned vineyards in Wachenheim, Deidesheim and Ruppertsberg. The wine is fermented at controlled temperatures in stainless steel tanks and old oak barrels. The result is expressive, fruity and absolutely typical for both the region and the variety.

Try it now!









Tastes Like

Dr Bürklin-Wolf Riesling Trocken has pale lemon-green color and impressive aromas of lemon, apricot, citron, tangerine, peach, honeysuckle and lemon blossom.

In the mouth it has medium body and pronounced acidity. Fresh citrus fruits, peaches, apricots, orange blossom, honeycomb and green apples compose a delicious whole.

Technical stuff
Color White
Type Dry
Year 2021
Alcohol 12%
Origin Pfalz, Germany
Variety Riesling
Aromas Lemon, apricot, citron, tangerine, peach, honeysuckle, lemon blossom
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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