Tasting

A sip of Pfalz Riesling Sekt usually opens with citrus. Green apple, a touch of peach, and a mineral edge follow, finishing with crisp, taut acidity. Tasting it alongside Schloss Wachenheim Riesling Trocken from traditional bottle fermentation shows how a corporate house brings bottle fermentation and Riesling together.

Pinot Sekts from the Pfalz are rounder. The Pinot Brut from von Winning, made from Pinot blanc, exemplifies this style: pear, a hint of bread, and a softer body. The Margrit Rosé Brut from Bassermann-Jordan in Deidesheim shows a third variation—pink in color, with red fruit on the nose.

The glass makes a difference. A shallow coupe lets the carbonation escape quickly. A white wine glass or a tulip-shaped flute keeps the aromas together and holds the bubbles longer. It should be spotlessly clean to the rim, since traces of dish soap dull the foam.

Serving temperature sits around 43–46°F (6–8°C). Too cold, and the aromas stay closed; too warm, and the foam turns coarse. A bottle straight from the fridge can sit in the room for a few minutes before opening.

To open it, first loosen the foil and the wire cage (agraffe). Under German wine regulations, Sekt b.A. must be sold in a mushroom-stoppered bottle with a securing cage. Then hold the cork firmly and turn the bottle, not the cork. It should release with a quiet sigh, not a loud pop.