Spatlese, Drink or hold, and with what...

I really love Riesling but don't have much experience as far as when to drink them or what they best accompany. I bought a mixed case 6 months back of 2005's and I was just wondering if anyone out there in WLD land might have any imput on any of there wines: Schmitt-Wagner Longuicher Maximiner Herrenberg Spatlese, J&H.A. Strub Niersteiner Paterberg Spatlese, Darting Ungstener Herrenberg Spatlese, Weingart Schloss Furstenberg Spatlese, and Domaines Schlumberger Saering Riesling Grand Cru. Tom V

Since recently I have new work but before that I worked in a shop where the owner is the importer of Schlumberger for the Netherlands. I have tasted the Saering a couple of times and the older vintage I had was very nice. It's in a much softer and rounder style than the Kitterlé (the Kitterlé wines I had where quite amazing, In my head they compare a bit to the Frederic Emile wines of Trimbach but with an even higher acidity and a bit leaner) and the wines need less aging (I think). 2005 seems to young and I would wait to open this for a while.
About the German Riesling wines I might have a different oppinion than some others on this board. I personally love them young and old. I'm still in the fase where I need to learn what style I love best and what producers I like the best. I would just open a few bottles. If you love them now, good for you. If you dont like them, a good chance they will be much better with a few more years. I just open mine and if I like them young I just buy a few bottles more of them to let them age. Young german riesling give me a lot of satisfaction, young Alsace wines not so much.

If you are not sure, try at least one now. And maybe try to buy an older spätlese to see how they mature. As Felix hinted at, it is largely a matter of personal preference. Personally I'd start to think about drinking decent spätleses some 10 years after the vintage, but that's just me.

[David M. Bueker]

As far as the '05 Germans they will likely drink well now and for a long time. The Strub (good producer - not so noble a site) is the earliest drinker of the bunch along with the Darting. The Weingart and Schmitt-Wagner can go the distance and be really fine in a long time.

But overall what I would do with those bottles is get myself some Thai food and have at it!

Well thank you folks for the helpful imput. Based on your comments I think what I'll do is designate the Strub and Darting for enjoyment this summer, hang on to the Weingart and Schmitt Wagner for a few years, and pop a bottle of the '97 Maximin Gruhauser Schubert Auslese that's in my cellar to compare the older taste. Would that Auslese also go good with Thai food or is it likely to be more of a stand alone or dessert wine? Tom

[David M. Bueker]

The Grunhaus Auslese is going to be a more elegant expression (and likely lighter as well) than the 2005s because of the estate style & the vintage. I would also expect that an 11 year old Grunhaus will need some time in a decanter - maybe 3 hours or so. Don't get anything terribly spicy with it as you will lost its fine nuances.

Thanks for that info David. I would have never thought of decanting this wine! Would you let it breath in the fridge and then take it out 15 minutes to a half hour before you drink it? Are cheeses a good accompaniment to a wine such as this? Tom

Tom,

I have both the Wagner & Strub 2005 Spatleses in my modest cellar. I bought three of each and have enjoyed both just recently. The Longuicher was really fat and juicy to me. When I had the Kabinett from 2005 I thought it could have been Spatlese. The Strub was a very nice example of a reasonably priced Rheinhessen IMO.
My food fit?..Smoked salmon, fresh berries, light cheeses and cruncy bread... nirvana.

Michael

That's a perfect light summer dinner food match Michael! Especially since I just ordered a couple of slabs of alder smoked salmon on sale from Norm Thompson! Tom

I've had my first couple of Grunhausers in recent weeks and I see what you mean - they certainly are more elegant than many, and some airtime is beneficial - One of the bottles was a numbered Auslese, and it was laden with Sulphur!

cheers

Andrew

[David M. Bueker]

I've had my first couple of Grunhausers in recent weeks and I see what you mean - they certainly are more elegant than many, and some airtime is beneficial - One of the bottles was a numbered Auslese, and it was laden with Sulphur!

If I am planning to drink a Grunhaus at dinner I will often decant it after breakfast.