Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
ACIDITY
Low
Moderate
Balanced
Crisp
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
12%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
Riesling is one of the greatest, long-lived white wines in the world, highly expressive of the nuances of its respective terroir. The wines are generally relatively low to moderate in alcohol with crisp acidity and full of flavor and extract. Stylistically, it can vary from bone dry to quite sweet, and with age can develop intense aromatics. Because Riesling is so expressive of the terroir from where it is grown, it can show a potential mix of floral, fruity, intensely mineral, smoky and/or spicy aromas and flavors depending on the soil, climate, and exposure.
Dr. Bürklin-Wolf is one of best and most historic family estates in Germany with a 400-year history, currently led by Bettina Bürklin-von Guradze, who took over the estate from her father in 1990.
Bettina has taken the estate to new heights by becoming certified organic and biodynamic in 2005, and also a focus on crus, and individual terroirs. Today, Bürklin-Wolf produces only handpicked, estate-grown wines on 86 hectares, with 15 different designated vineyard sites, including Grand Crus and Premier Crus.
The philosophy of Burklin in both the vineyard and winery is to create the best and most transparent representation of Riesling, and the respective vineyards in which they are grown.
Lemon
Apricot
Flint
Biodynamic
