Wine with Reichensteiner grapes
This white grape variety is now very popular to UK vineyards because of the combined earliness of ripening of the fruit and the fruit left on the vines which became incredibly sweet.
The cross between Müller-Thurgau and Madeleine Angevine as well as Calabreser Froehlich resulted to a great white varietal – Reichensteiner.
It was propagated by Heinrich Birk at the Geisenheim research center in Rheingau Germany in 1939 and was accredited in 1978.
The Weisser and Calabreser is not actually the color mutation of Nero d’ Avola. It was named after the Reichensteiner castle lounged dramatically above the Rhein in Rheinland-Pfalz.
Characteristics of Reichensteiner
Bunches of berries from Reichensteiner are loose that is why they have good resistance to downy, mildew and botrytis bunch rot.
This grape variety is very high yielding, early to mid ripening. The sugar levels are broadly high but acidity is moderate except when the climate is very cool, where it is at risk of winter frost.
Characteristics of Wines from Reichensteiner
Reichensteiner is often used in blending since it lacks acidity and neutral flavors especially when undergoing vinification process.
Wines made from Reichensteiner grapes are usually light-flavored and neutral also revealing weak and soft aromas.
Editor-in-Chief and Wine Writer
Michael is an online enthusiast, with a lot of knowledge about online marketing. Traveling around the world to hunt for the perfect wine. Latest on Sicily, where Etna has a huge impact on the taste, which is strong with a bitter aftertaste for the youngest wines, but older wines are fantastic. Drinking wine, and writing about them, are one the passions. Remember to drink responsibly 🙂