Different in size and scope, and separated only by the Rhine river, the regions of Rheingau and Rheinhessen showcase the unique winemaking styles of Germany’s wine country
You may struggle to find the wine-growing region of Rheingau on a map. Straddling the northern bank of the Rhine River, Rheingau is one of Germany’s smallest wine regions, with just 3,000 hectares under vine. On the other hand, Rheinhessen, located just across the river, is the country’s biggest wine region with 27,000 hectares under vine.
The marked contrast in acreage between neighbouring wine areas is a characteristic of Germany’s viticultural topography. Largely concentrated in the country’s southwestern corner, the seemingly interconnected wine regions resemble a straw-blown paintwork of irregular streaks—its longest trail of Baden stretches all the way down to the Swiss border—with an epicentre emanating from the Rhine.
The Rhine Valley is Riesling territory. The mineral-rich slate soils on the banks and hillsides, which lend the wine a steely freshness, are prime estate for Riesling producers. Rheingau, tiny as it may be, has a big reputation for making some of Germany’s finest Rieslings: 78 per cent of its vineyards are dedicated to Riesling, while the remainder are planted with Muller Thurgau and Spätburgunder, the German moniker for Pinot Noir.
More than 30 per cent of Rheingau’s vineyards are classified as Erstes Gewächs, the Rheingau equivalent of Grosse Gewächs or First Growths. Located just 35 minutes away from Frankfurt Airport, the region is also easy to explore, its small size allowing you to check offa few wine estates in a day.
RIESLING CENTRAL
هذه القصة مأخوذة من طبعة July/August 2018 من WINE&DINE.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة July/August 2018 من WINE&DINE.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
New Blood
The next-generation is breathing new life into the forgotten art of spice-mixing, peppering the traditional trade with renewed ideas and fresh perspectives.
Sharing Is Caring
Compared to its flagship at Serene Centre, Fat Belly Social at Boon Tat Street is a classier and bolder affair, in more than one sense.
Nutmeg's Role In Singapore's History
From tales of it being used to ward off the plague in mid-1300s Europe to one of the ingredients in dessert, we have all known, tasted, or at least heard of nutmeg. But not many know of the spice’s role in Singapore’s history.
New And Improved
The ever-profound chef-owner Kenjiro ‘Hatch’ Hashida finds more room, three to be exact, to express a Ha Ri philosophy at Hashida Singapore’s new location at Amoy Street.
Pairing Spice-Driven Cuisines With Wine
Pairing spice-driven cuisines with wine has long been a challenge but with a little imagination, it doesn’t have to be.
Let Land Grow Wild
Niew Tai-Ran has worn many hats: aeronautical engineering major, investment banker, avid surfer, and, for the last 14 years, winemaker. Discover how this Malaysia-born, Singapore-native is championing the “do-nothing farming” philosophy at his vineyard in Oregon.
The South Asian Misnomer
Incredibly diverse and varied than most know, Indian food is far more intriguing than butter chicken or thosai. Here is a crash course on the extensive cuisine from region to region, recognisable for the seemingly infinite ways of using spices.
Keepers Of The Spice Trade
From its glory days along trade routes to pantry staples all over the world, spices have become so commonplace that we’ve taken them for granted. For these three trailblazers, however, spice is their livelihood and motivation: Langit Collective working with indigenous rural farming communities in Malaysia; IDH’s Sustainable Spice Initiative; and chef Nak’s one-woman mission to share forgotten Khmer cuisine.
Sugar, Spice And Everything Nice
Like food, spices bring vibrancy and variety to alcoholic beverages. Surfacing in unexpected ways on the palate, find everything from cumin to tamarind, cloves to cardamom enriching these drinks.
Building Blocks From The Archipelago
For the smorgasbord of dishes found in Indonesian cuisine, it is a little known secret that the modest bumbu, in all its variants, is the bedrock of such flavourful fare.
