Giesen 0% Launches a New Zealand Riesling
Giesen 0% of New Zealand, a global premium brand leader in alcohol-removed wines, released Giesen 0% New Zealand Riesling, the newest addition to its popular non-alcoholic range. SRP: $15.99. Pacific Highway Wines & Spirits is the importer.
Giesen 0% Riesling offers mindful wine drinkers a lower-calorie, non-alcoholic option with less than 0.5% alcohol per volume, no added sugars, and 33 calories per 5 Oz standard serving (as compared to Giesen 10.5% Riesling). Giesen Group’s extension to their premium non-alcoholic range follows the successful launch of the world’s first alcohol-removed New Zealand Sauvignon Blanc in 2020, and the introduction of Giesen 0% Pinot Grigio, Premium Red and Rosé in spring 2022.
“Giesen 0% Riesling is a response to overwhelming customer feedback to add this popular, food-friendly varietal to our core range”, says Duncan Shouler, Giesen Group Chief Winemaker. “Our new Riesling is my personal favorite from the Giesen non-alcoholic range. The fruit is sourced from Marlborough and Waipara, with Marlborough’s signature bright, citrus flavor and Waipara florals at the forefront. Riesling is such an expressive variety, and we’re able to preserve its vibrant aromatic character through our gentle alcohol removal process.”
The new Giesen 0% New Zealand Riesling features notes of lime, citrus blossom, and elderflower on the nose. The palate offers lively and refreshing Riesling character with zingy lime, ripe mandarin, and delicious sweetness, all balanced by crisp acidity to appeal to wine lovers and sommeliers seeking food-friendly pairings.
Shouler believes Giesen 0% Riesling is the closest version to its full-strength counterpart, Giesen New Zealand Riesling. The process for making Giesen 0% alcohol-removed wines begins with a full-strength Giesen wine as a base. This ensures that the final wine has the aroma and flavors expected of the full-strength equivalent. Then, through advanced spinning cone technology – which allows for gentle alcohol extraction through low-temperature, vacuum steam distillation – the aroma is first removed from the wine, followed by the alcohol. The Giesen team then blends the alcohol-removed wine, aroma essence, and a touch of grape juice to round it out.