Articles, Mosel
The Essence of Mosel Wine: What Made It Famous?
by Lars Carlberg
This piece originally appeared in The Art of Eating, under the main title “Mosel Wine: Light, Zappy, and Dry.” I’ve Read more…
by Lars Carlberg
This piece originally appeared in The Art of Eating, under the main title “Mosel Wine: Light, Zappy, and Dry.” I’ve Read more…
by Lars Carlberg
On Friday night at Weingut Peter Lauer, David Schildknecht, Joachim Krieger, and I had an opportunity to taste with Florian Read more…
by Joachim Krieger
“It’s a shame to drink young, but…the great classic wines from Bordeaux, Burgundy, Rhône, Barolo, and even vintage Port suffer Read more…
by Joachim Krieger
Editor’s note: After 2012, Mosel Wine Merchant ceased to exist. Dan Melia, who had decided to leave the wine trade Read more…
by Lars Carlberg
In collaboration with the nearby Trier Public Library, I’m offering a second reprint of the first edition, printed in 1868, Read more…
by Lars Carlberg
In an article on Mosel Kabinett, chief wine critic Eric Asimov at the New York Times joined a select tasting Read more…
by Lars Carlberg
In Joachim Krieger’s Terrassenkultur an der Untermosel (Terraces of the Lower Mosel, Edition Krieger, 2003), he describes that the name Uhlen Read more…
by Lars Carlberg
Winninger Röttgen is one of the great vineyards of the Lower Mosel. It looks like the northern Rhône’s Côte-Rôtie. This Read more…