Von Winning Riesling Sekt Extra Brut NV
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The Land
This Sekt spends 24 to 28 months on its lees in bottle — longer than the 15 months required of non-vintage Champagne. The fruit comes from a selection of vineyards in and around Deidesheim, in the Mittelhaardt heart of the Pfalz, where the Haardt mountains block Atlantic weather and make this one of Germany's warmest, driest wine regions. The soils are chalky loess-clay laced with red sandstone, and that mix does two jobs: the chalk keeps acidity taut for a sparkling base wine, while the warmth ripens Riesling fully enough that the wine needs almost no sugar to feel complete. Sekt at this level, from a top VDP estate, is still one of the quietest values in sparkling wine.
The Wine
One hundred percent Riesling, made by the traditional method. The base wine ferments in stainless steel to preserve the grape's cut, then goes through secondary fermentation in bottle and rests on the lees for 24 to 28 months before disgorgement at extra brut dosage — under six grams of sugar per liter, drier than most Champagne on the shelf. Because it is non-vintage, the blend smooths year-to-year variation into a house style. Green apple, white peach, and lemon pith ride a fine, persistent bead; the lees time adds a bready, toasted depth that plays against nectarine and a saline snap in the finish. It drinks like sparkling wine built from a serious dry Riesling, because that is what it is.
The People
The Deidesheim estate was founded in 1849 by Friedrich Deinhard; his son-in-law Leopold von Winning, whose name it now carries, was a founding member of what became the VDP. After decades as Dr. Deinhard, the property was acquired in 2007 by Achim Niederberger, who restored the von Winning name and installed Stephan Attmann as director. Attmann has since pushed the estate into the front rank of German dry Riesling with a Burgundian sensibility — spontaneous ferments and barrel work for the still wines, and vineyards farmed organically. The Sekt program applies the same site-first thinking to bubbles.
Food Pairing
Fried chicken — actual crispy, salty fried chicken — is the move: extra brut acidity and carbonation scrub the fat and reset every bite. Oysters on the half shell with mignonette meet the wine's salinity head-on. Schnitzel with lemon and capers works because Riesling's citrus core and the wine's dryness handle both the breading and the brine. Takeout sushi on a Friday night gets an upgrade from the bready lees depth against rice and soy. This is the bottle that turns an ordinary weeknight into the reason you keep sparkling wine in the fridge.
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Weather shipping advisory: Orders placed during times of extreme heat or extreme cold will be held for no charge until more favorable weather returns.
The Mosel, a stunning river valley in Germany, is a region synonymous with Riesling. The area's steep, slate slopes create a unique terroir that imparts a distinct minerality and high acidity to the wines. Mosel Rieslings range from bone dry to intensely sweet, showcasing the grape's versatility and the region's incredible potential for producing complex, age-worthy wines. The wines of the Mosel are known for their aromatic complexity and their incredibly graceful nature, and are a benchmark for all Riesling made throughout the world.
Germany - Mosel
Riesling is a truly noble grape, known for its incredibly high acidity and a flavor profile that can range from bone dry to lusciously sweet. Germany is its heartland, and it's responsible for some of the world's most age-worthy examples, but Riesling also thrives in Austria, where it usually is dry. In Alsace, it takes on a slightly richer texture, while in parts of Australia, like the Clare and Eden Valleys, it displays a uniquely powerful and lime-tinged aromatic profile. This is a grape that has no problem showcasing its origins, and it's a fantastic example of how one variety can show many different expressions, each with its own unique appeal.
