Tasting the wines from the Mosel, I started to come up with a theory as to why they are so unappreciated in so many markets. Consumers are led to believe that wine must be strong and possibly heavy, and if it a wine is easy to drink then it is simple and cheap. The nature of wines from the Mosel having residual sugar to offset the acids makes them very fresh, approachable and easy to drink. Therefore in their minds they almost feel guilty that they are so easy to drink. It also comes back to the idea that wine is an alcoholic beverage consumed to become intoxicated, rather than how it should be consumed, with food. Being so approachable and low in alcohol makes these wines so adaptable to food it begs the question; what does it take to get people to drink these wines more, and value them properly?