Darker notions of rum-soaked sultanas and dried dates along with caramel insinuate themselves on nose and palate. They are kept in firm check by fresh acidity. This is made to accompany plum puddings, richly fruited cakes and desserts where dried fruits and caramel figure.
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.