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Riesling Auslese 2021 - Wittmann


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An excellent sweet wine from an iconic winery!


Why do we love it?

Riesling Auslese Wittmann is a sweet wine, from an iconic winery, that will win you over from the first sip with its exuberant aromas and dense fruit. On the other hand, its electric acidity gives it enviable balance and great aging potential.

Wittmann winery is located in Westhofen, Rheinhessen and is a family winery passed down from generation to generation. It began its journey in the 17th century and now counts 250 vintages. Since 1990 it has been certified for organic farming and since 2004 for biodynamic. Biodynamic cultivation allows them to live in perfect harmony with nature which is reflected in the balance of the vine and their wines. The harvest is done exclusively by hand and after very strict sorting and many passings through the vines, the wines are fermented with ambient yeasts, slowly and steadily. Their wines are renowned for their elegance, balance and enormous aging potential.

Riesling Auslese Wittmann is one of them and as its name suggests is a wine made from overripe grapes that may have botrytis, and around 190-260g of unfermented sugars per liter. So, as you understand, we are talking about a rich, complex wine with enough sweetness that balances perfectly with the sharp acidity of the wine, giving more the sensation of semi-dry than sweet wine.

It's enjoyable now but has at least another 20 years ahead of it.









Tastes Like

Riesling Auslese Wittmann has pale lemon color and intense aromas of lemon, lime, apricot, honey, peach, mango, tangerine, lemon blossom, honeysuckle and pineapple.

In the mouth it has medium (+) body and sharp acidity. Ripe peach, lemon, pineapple compote, lime, apricot, orange, honey, orange blossom, grapefruit, wet stone and toast compose a unique bouquet.

Technical stuff
Color White
Type Sweet
Year 2021
Alcohol 8%
Origin Rheinhessen, Germany
Variety Riesling
Aromas Lemon, lime, apricot, honey, peach, mango, tangerine, lemon blossom, honeysuckle, pineapple
Bottle Size 500ml
Barrique -
Serving temperature 9°C
Aging 20 years
Closure Cork
Organic No



Perfect pairing with foie gras with quince jam, lemon pie, kariki cheese from Tinos with orange jam

No bake cheesecake with lemon cream and white chocolate

For the biscuit base:
- 1 packaging crumbled biscuit 
- 90 gr. butter

For the cheesecake filling:
- 400 gr. cream cheese
- 400 gr. whipping cream
- 125 gr. white chocolate 
- 50 gr. lemon jelly  (from a ready to make mixture)

For the lemon cream:
- 150 ml of fresh juice
- 1 tablespoon lemon zest
- 30 gr. lemon jelly 
- 80 gr. sugar
- 20 gr. butter

For the lemon cream:

Put the lemon juice and zest in a saucepan, add the sugar and mix well. Place on medium heat and as soon as the mixture boils, take it of the heat. Add the lemon jelly and mix well until it it dissolved. Finally add the butter and let the cream chill.

For the stuffing:

Prepare the cheesecake cream by putting the whipping cream in a saucepan. Put it on low heat to boil. Remove the cream from the heat and immediately add the lemon jelly and white chocolate, while stirring well until the chocolate melts. Let the mixture cool. Finally add the cream cheese and stir with a whisk until all the ingredients are homogenised and you have a fluffy cream.

For the base:

Mix the grated biscuit with the butter and cover with this the bottom of a medium cheesecake form.

Allow to cool slightly and stand at room temperature. Then add the cream and put the cheesecake in the fridge for 30 minutes. Finally add the lemon cream and leave for 2-3 hours in the refrigerator to chill.

Notes on the recipe:
- We can add grated pistachios to the base
- We can flavor the cream with mastic or vanilla
- If the lemons are very sour, you may need more sugar

Eva Monochari

Food Blogger


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