Sparkling vs Still
I received as a gift a bottle of Ratzenberger sparkling Riesling Brut. Other label info: 2001er Bacharacher Kloster Furstenal, Mittelrhein - Sekt, Traditionelle Flaschengarung.
As I plan my menu, should I serve this wine as I would serve a still Riesling?
I would not. I would treat is as a dry sparkling wine, but not as a "regular" Riesling table wine.
i recall having a bottle of this not too long ago. very nice stony minerality with herbal undertones, crisp and medium to fuller bodied. probaly pair well with a shell fish type appetizer or by itself.