The mellowness of baked apple envelops all other aromas. While the baked apple is also apparent on the palate, it is pulled into sharp focus by fresh, lively and bright lemon acidity.
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.