Leitz Alcohol Removed Riesling

This is a dealcoholized Riesling from Leitz, made in Rüdesheim in the Rheingau, Germany. It starts as Riesling wine and has its alcohol removed afterward. The producer's own description says it keeps the grape's fruit and fresh acidity. Alcohol normally supplies weight and a warming finish, so expect a lighter, more delicate body than a conventional Rheingau Riesling. The fruit and acidity carry the structure. Styles like this usually lean toward green apple, citrus and stone fruit, with a crisp, clean finish. Riesling has no meaningful tannin and rarely sees oak, so the texture comes from acidity and fruit rather than grip or wood. The label doesn't state residual sugar, so check the bottle if you need to know how dry or off-dry it is. Serve it well chilled, around 7 to 9°C (45 to 48°F). Without alcohol to give body, a bottle that warms up can taste thin or flat. Cold keeps the acidity bright and the fruit focused. It doesn't need decanting. Open it, pour it, and put it back in an ice bucket or the fridge between glasses. A standard white wine glass with a moderate bowl works well. A narrower, tulip-shaped glass is better still, because it concentrates the citrus and orchard-fruit aromas that matter most in a wine like this. At the table, Riesling's acidity suits dishes that would overwhelm a softer white. Good matches include sushi and sashimi, steamed or pan-fried white fish, shellfish, and fresh salads with a lemon or vinegar dressing. It also holds up against mildly spicy Thai, Vietnamese or Indian dishes, where a cold, fruity, low-weight drink cools the heat. Pork schnitzel, roast chicken and soft rind cheeses are other natural partners. Treat this as a drink-now bottle. Dealcoholized wines are made for freshness, and the producer gives no indication that it improves with cellaring. Keep it cool and out of direct light. Once opened, reseal it and refrigerate it, and finish it within a day or two so the aromatics don't fade.