Tonight we are tasting two wines. One is a regular Riesling, and the other is a non-alcohol Riesling.

Three main ways to remove alcohol from wine.

1. Vacuum Distillation. Wine is distilled under pressure, at 85-95 degrees F.
2. Spinning Cone uses Centrifugal force and nitrogen gas to separate wine components.
3. Reverse Osmosis uses high-pressure filtration.

One of the biggest reasons people have a problem with non-alcohol wines is the mouthfeel.

Mosel is known for steep-sloped vineyards and slate and granite soils. Alsace Rieslings are normally a little fuller-bodied, higher alcohol, and have richer flavors.

Tonight, we are tasting:

1. NV. Dr. Thanisch Riesling. Purchased from HyVee Grocery Store for around $17.00. It is a medium-sweet wine. It is a crisp, alcohol-removed Mosel wine. Notes of green apple, lemon zest, and yellow stone fruits. Balanced, slightly sweet but with lively acidity. Lots of minerality. Less than 0.5% alcohol.
2. 2023 Pierre Sparr Grande Reserve Riesling from Alsace France. Purchased from Gateway Market for $16.00. Crisp with notes of pear, lemon zest, and apricot. Wine Advocate rated the wine an 87. I saw many different ratings for this wine. Seemed like a wide range of opinions, ranging from is was ok to very excellent wine.

Pairs with seafood and poultry.

Denise gave the first wine a 2-rating, and I think I may have given my first 1-rating. Our second wine had a great aroma, but I was a little underwhelmed with the flavor. We both gave it a three rating.