In Burgenland, the Welschriesling comes into its own in sweet wines. Here the acidity of the fruit, with its pineapple crispness, makes a great foil for the sweetness of the botrytis, with its dry honey flavor. The acidity comes back as the wine floats away on the palate.
Roger Voss covers Bordeaux, Burgundy, Champagne, the Loire and South-West France as well as Portugal. His passion is matching food with wine, bringing the pleasures of the table to wine lovers. He has written six books on wine and food, and was previously national correspondent on wine for the London Daily Telegraph. He is based in the Bordeaux region.