Riesling

Riesling is the grape Germany is best known for, and also one of the harder ones to dealcoholize well, since much of its appeal lives in aromatics that alcohol normally carries. Einig Zenzen makes this one from Rheinhessen fruit, fermenting the wine fully before gently removing the alcohol. What survives the process is the recognisable part, bright acidity, delicate floral aromatics, lemon and stone fruit, and a crisp, dry finish. It drinks lighter than a full strength Riesling but keeps the shape. The family behind it has been in wine since 1636 in the Mosel valley and has run the current business since 1939, with its own laboratory checking every batch before bottling. Serve it properly cold. It works with seafood, fresh salads and lightly spiced dishes, and holds up fine on its own.