What is the biggest challenge in producing great Riesling?
First of all, the quality of a Riesling is due to the vineyard and to the vineyard management. What is also important is the selective harvest. During the harvest, to find the right grapes for Kabinett, Spatlese and Auslese. This is all done in the vineyard. In winemaking, a gentle pressing is important, not too much pressure on the grapes. What is also important is that we crush the grapes and leave the juice on the skins for 12 hours. I think this is not typical for Riesling; just the very best producers will do it. Q20: What does skin contact do? It takes more flavor out of the skins. You get another 10% of aroma due to the skin contact. Q21: Can t you also get tannins from skins? Yes, that is why I say only 12 hours of skin contact so I don t get the tannin. On the other hand, I personally like a little bit of tannin in the Riesling. Q22: Does a little tannin suit your wine because your wines have so much stuffing to begin with? Is it analogous to the way oak compliments a big red
