# Thörle Riesling Kabinett (2023)

- **Producer:** Weingut Thörle
- **Colour:** white
- **Type:** still
- **Grapes:** Riesling
- **Region:** Rheinhessen, Germany
- **Style:** Classic
- **Alcohol:** 8.0%
- **Average price:** €12
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** lemon, grapefruit, peach, apricot, blossom, herbaceous, bread

## About this wine

Weingut Thörle is a historic estate in Saulheim, Rheinhessen, with roots dating back to 1517. The winery underwent a dramatic revitalization starting in 2006 when brothers Christoph and Johannes Thörle took over management. In 2019, they completed a modern, gravity-fed cellar, allowing for gentle, low-intervention winemaking. While classic German Kabinett is often associated with the slate soils of the Mosel, Thörle's expression is defined by the active limestone soils of Saulheim, which impart a distinctive chalky, salty mineral frame to the wine.

## Interesting facts

- The estate has been family-owned since 1517, but was completely modernized by the Thörle brothers starting in 2006.
- Unlike Mosel Kabinetts grown on slate, this wine is defined by the ancient limestone soils of Rheinhessen.
- Fermentation is stopped naturally by rapid cooling to preserve the unfermented grape sugars without adding grape must.

## Food pairing

The high acidity and natural sweetness of this Kabinett make it an exceptional partner for spicy Asian cuisines. The residual sugar acts as a cooling agent against chili heat, while the vibrant acidity cuts through rich textures and refreshes the palate. It also pairs beautifully with dishes that have a touch of sweetness or fruit components, such as fruit tarts or salads with fruit dressings.

## Wine making process

The grapes are organically farmed and harvested by hand in early October 2023, targeting a precise window to preserve high acidity and moderate sugar levels. After a gentle crushing, the berries undergo an eight-hour skin maceration to extract natural aromatics. Fermentation is carried out spontaneously with indigenous wild yeasts in temperature-controlled stainless steel tanks for approximately six weeks. To preserve the natural grape sweetness, the fermentation is arrested at 8.0% ABV by rapid cooling. The wine then ages on its full lees for four months in stainless steel before bottling.