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Riesling Wehlener Sonnenuhr GG 2017 - Dr. Loosen
Dr. Loosen

RIESLING WEHLENER SONNENUHR GG 2017 - DR. LOOSEN

  Mosel, Germany
€33.30
28.50
€28.50

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One, tiny Grand Cru was needed for this Collectible miracle!

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Why do we love it?

Riesling Wehlener Sonnenuhr 2017 is one of Ernst Loosen's most elegant and at the same time explosive Rieslings. In the epic wine tasting, we had the pleasure of hosting, it was one of the wines that stood out for its delicate, floral character and fruit intensity.

The soil in the Wehlener Sonnenuhr vineyard consists of blue granite and this is reflected in the purity and mineral character of the wine. The vines are over 100 years old, as the term Alte Reben indicates on the label. Indigenous yeasts, maturation for 12 months in old oak barrels of 1000 liters on its fine lees, result in an amazing expressive wine.

It's the kind of wine you want to keep in your cellar and enjoing it whenever you want to spoil yourself a bit.

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Lemon, lime, peach, white-fleshed nectarine, pineapple, green apple, orange blossom, honeysuckle, dough and mineral notes are framed by sharp acidity and moderate body.

The buttery texture on the palate comes as a balancing factor.

Technical stuff
Color White
Type Dry
Year 2017
Alcohol 12,5%
Origin Mosel, Germany
Variety Riesling
Aromas Lemon, lime, peach, white-fleshed nectarine, pineapple, green apple, orange blossom, honeysuckle, dough, mineral notes.
Bottle Size 750ml
Barrique 12 months
Serving temperature 11°C
Aging 10+ years
Closure Cork
Organic No

RIESLING WEHLENER SONNENUHR GG 2017 - 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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