Konig Johann Riesling
German Riesling, dry to sweet, poured honestly in Commack
The story behind Konig Johann
Riesling is the grape that tells you where it grew. German bottlings label ripeness directly, from trocken (dry) through spatlese (late picked), and that scale is the most useful buying guide in white wine. Konig Johann works in that tradition, offering a dry style and a late harvest style side by side, plus a Pinot Noir for the red drinkers at the table.
We have poured German Riesling for decades because it does what few whites can: high acid, low alcohol, and a sweetness you can dial up or down to match the food. The Konig Johann bottles follow that logic. Clivus Trocken is the dry, food driven pick. Venustus Spatlese carries the riper, sweeter profile. Both are built to age, and both are honest about what they are.
Explore the Konig Johann range
Three Konig Johann bottles on our shelf: a dry Riesling, a late harvest Riesling, and a Pinot Noir for the red side of dinner.
| Expression | Type | Proof / ABV | Tasting notes |
|---|---|---|---|
| Konig Johann Clivus Trocken 750mL | Dry Riesling | Dry style, high acid, built for food | |
| Konig Johann Venustus Spatlese 750mL | Late harvest Riesling | Riper, sweeter, lower alcohol pour | |
| Konig Johann Pinot Noir 750mL | Pinot Noir | Light red, soft tannin, versatile |
Which Konig Johann is right for you?
Konig Johann sits in the range where German Riesling starts to get serious without getting expensive. The Pinot Noir is $23.98. The Clivus Trocken and the Venustus Spatlese are both $29.98, which is fair money for a dry and a late harvest bottling from the same house. Buy the pair and you have two ends of the Riesling scale for under sixty dollars, plus a light red for whoever wants one.
Trocken means dry, and this one is built for shellfish and roasted chicken.
Spatlese is ripe, not cloying, with acid to carry the sweetness.
Light, soft tannin, and it will not fight the fish course.
Konig Johann cocktails and pairings
Riesling's acid cuts through fat and salt better than almost any white. Serve the trocken cold with shellfish, and the spatlese a touch warmer with anything spicy.