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Williams-Sonoma Wine Altenkirch Lorcher Schlossberg Riesling Williams-Sonoma Wine Altenkirch Lorcher Schlossberg Riesling

2009 Altenkirch Lorcher Schlossberg Riesling

Varietal Region Type
Riesling Rheinghau, Germany Crisp Medium-Bodied White
A complex coil of flavors unfolds on the tongue, with ripe stone fruits intermingling with wild herbs, honeycomb and slate.
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Altenkirch Lorcher Schlossberg Riesling

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Featured Recipe Pairing
Ginger Salmon Cakes
Ginger Salmon Cakes
Ginger adds zestiness and acidity to this dish. Steamed bok choy makes a wonderful accompaniment to the Asian-inspired salmon patties.
See the recipe
Additional Pairings
For more great recipes, visit our
Food & Wine Pairing Guide.

Additional Wine Information

Story
For ambitious winemakers, there are many regions around the world where one can make fantastic Riesling. Unfortunately for Kuriyama Tomoko, none are in Japan. But after years of study and apprenticeship in Germany, Tomoko landed at Altenkirch, a 174-year-old estate near the town of Lorch in the Rheingau, Germany’s famous Riesling-producing river valley. Altenkirch’s 50 acres of gnarled vines cling to the Rhine River’s vertiginously steep slate slopes; from them, Tomoko makes classically structured Rieslings of riveting minerality and purity. This award-winning cuvée is her most approachable, with clean citrus flavors and a bare hint of sweetness. This estate was founded by the Altenkirch family in 1826 to supply wine to the family’s hotel, Der Schwan. The estate was acquired in 1934 by Franz Breuer, whose daughter, Franziska Breuer-Hadwiger, took over in 1994.
Sense
Expect classic aromas of apricots, dried thyme and tarragon undergirded by a suggestion of crystalline rock.
Savor
A complex coil of flavors unfolds on the tongue, with ripe stone fruits intermingling with wild herbs, honeycomb and slate.
Serve
Rieslings such as the Altenkirch Schlossberg are terrific with zesty, light- to medium-bodied dishes of fish, shellfish, poultry, pork and vegetables. Because of its high acidity, it can handle foods that would clash with many wines, including tart salad dressings, strong herbs and spicy seasonings. The wine will also pair well with salty cured meats such as ham or charcuterie and cheese; the wine’s acidity will cut the richness of the food. To play to the wine’s bright, citrusy side, try herbed crab cakes with a slice of lemon, or pork chops with lime and cumin. For delicious pairings, try recipes like Crab Cakes with Sweet-and-Sour Cucumber Salad or Smoked Macaroni and Cheese (recipes available at williams-sonoma.com).
Serving Instructions
Serve well chilled: refrigerate the bottle for 45 minutes before serving.
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