Spicy yeast notes rather than fruit or citrus take over and make for a light-bodied, fresh but rounded white that will be best with food, presenting savory notes that will echo any spiciness. It's a versatile, peppery white with lots of Grüner spice.
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.