Riesling Grand Cru Pfingstberg 2005

After admiring its brilliant golden yellow, take a moment to smell its lemony, slightly minty nose, which gradually gives way to aromas of orange and spices.
Its mouth starts gently on citrus aromas, the sugar is slightly noticeable but very quickly the typical acidity of Pfingstberg takes over with its mineral aromas and a very present salinity which make this wine so special and so rare.
Pfingstberg is traditionally enjoyed after at least 10 years of ageing and this one, even with its 19 g of residual sugars, is no exception.

Food and wine pairing:

It will be difficult to taste in its youth, but after proper storage, it will work wonders on foie gras dishes, flat fish such as turbot or sole cooked in butter or cream. I would even recommend it on fruit tarts where its acidity will do wonders.