Schloss Vollrads Recipe

Chill bottle

Place the bottle of Schloss Vollrads Riesling in the refrigerator for at least 2–3 hours so it reaches 8–10°C (46–50°F). If short on time, submerge the bottle in an ice water bath for 20–30 minutes.

Prepare glassware

Select white wine glasses or stemmed glasses. Chill the glasses briefly in the fridge or by filling them with ice water for 5 minutes, then discard the water and dry.

Prep garnishes

Wash and pat dry the mint leaves, lemon, and cucumber. Slice the lemon thinly into 4 slices and the cucumber into 6 thin rounds.

Add ice and garnishes (optional)

If preferred slightly chilled and lightly diluted presentation, add 2 ice cubes to each glass (up to 3 for very warm days). Add 1 lemon slice and 1–2 mint leaves per glass. For a spritz-style serve, add one cucumber slice as well.

Pour wine

Open the chilled bottle carefully. Pour approximately 150 ml (5 oz) Schloss Vollrads into each glass, filling to about one-third to one-half of the glass to allow aromas to develop.

Optional lengthen

If serving as a long refresher, top each glass with 60–120 ml sparkling water to taste and give a gentle stir with a bar spoon to combine.

Final touch & pairing

Garnish with a small sprig of mint on the rim and serve immediately with light hors d'oeuvres such as goat cheese crostini or smoked salmon on rye. Encourage guests to inhale the wine’s floral, citrus and mineral aromas before tasting.

Recork any remaining wine with the original cork or a wine stopper and refrigerate. Consume within 3–5 days for best aromatic quality. Do not leave ice in the bottle; remove any used garnishes from opened bottle.