The heady scent of baked apple and candied orange peel merges into a citrus-zesty, supersweet but tight palate. Sugar-crusted citrus peel—orange, mandarin and tangerine—play about the palate alongside a notion of fragrant pine resin. A rarity and source of pure joy. If you have a fruitcake laced with candied peel, don't hold back.
Reviews wines from Austria, Alsace and England
German-born but London-based, Anne Krebiehl MW is a freelance wine writer contributing to international wine publications. She also lectures, consults and translates and has helped to make wine in New Zealand, Germany and Italy. She adores acidity in wine and is thus perfectly suited to her Austria/Alsace/England beat. Her particular weaknesses are Pinot Noir, Riesling and traditional-method sparkling wines.