Bill Spohn
He put the 'bar' in 'barrister'
9538
Tue Mar 21, 2006 7:31 pm
Vancouver BC
Keith M
Beer Explorer
1184
Sat Jan 06, 2007 2:25 am
Finger Lakes, New York
Bill Spohn
He put the 'bar' in 'barrister'
9538
Tue Mar 21, 2006 7:31 pm
Vancouver BC
John S wrote:But I still don't understand why the majority of riesling produced in Germany is made in the dry style, when most of it seems 'forced' into that style.
David M. Bueker
Riesling Guru
34386
Thu Mar 23, 2006 11:52 am
Connecticut
John S wrote:Bill, I think the main issue is that we really don't get the high quality trocken wines in Canada. They have a better selection in the US, but even there, the best dry German wines don't always make it over the Atlantic.
John S wrote:But I still don't understand why the majority of riesling produced in Germany is made in the dry style, when most of it seems 'forced' into that style.
David M. Bueker
Riesling Guru
34386
Thu Mar 23, 2006 11:52 am
Connecticut
David M. Bueker wrote:Trocken Riesling has evolved since the '90s and even since the early 2000s. The wines are richer in texture, a bit lower in acidity (thank global warming) and the best are truly world-class dry Riesling that can stand toe-to-toe with things like Pichler's Kellerberg, Hirtzberger's Singerriedel and even Trimbach's golden children of CFE and CSH.
Bill Spohn
He put the 'bar' in 'barrister'
9538
Tue Mar 21, 2006 7:31 pm
Vancouver BC
Dale Williams
Compassionate Connoisseur
11163
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
Bill Spohn wrote:It is another question whether you like a wine better as a Trocken or not. Once in awhile you get a winery making a Trocken and a non-Trocken from the same vineyard in the same vintage. I've only managed to taste such a pair a couple of times and in both cases preferred the non-Trocken version. Not a statistically significant sample size, of course.
Brian K Miller
Passionate Arboisphile
9340
Fri Aug 25, 2006 1:05 am
Northern California
David M. Bueker wrote:John S wrote:Trocken Riesling has evolved since the '90s and even since the early 2000s. The wines are richer in texture, a bit lower in acidity (thank global warming) and the best are truly world-class dry Riesling that can stand toe-to-toe with things like Pichler's Kellerberg, Hirtzberger's Singerriedel and even Trimbach's golden children of CFE and CSH.
Rahsaan wrote:John S wrote:But I still don't understand why the majority of riesling produced in Germany is made in the dry style, when most of it seems 'forced' into that style.
Wouldn't the off-dry style qualify more as 'forced' - to the extent that fermentations need to be stopped?
Dale Williams wrote:I've liked quite a few QbA trockens from producers I like over last couple years. But am a wary buyer of over-$20 trockens- I think I own a few Donnhoffs, couple of Leitz, and one Pfeffingen GG. I don't get a lot of opportunity to taste trockens, and it's safer w/o pretasting to save my dry Riesling money for Trimbach, some Nigl and other Austrians, and an occasional Aussie. But I read with interest the opinions of others, certainly I see no intrinsic reason German Riesling can't be great.
John S wrote:But I agree with Terry Theise on this issue, who suggests that we need to question why many winemakers attempt to make dry wines even when they will be of lower quality than off-dry wines from certain vintages, vineyards or even regions. Just because society wants something a certain way doesn't mean it's always right. But it's a tricky issue.
David M. Bueker
Riesling Guru
34386
Thu Mar 23, 2006 11:52 am
Connecticut
Bill Spohn
He put the 'bar' in 'barrister'
9538
Tue Mar 21, 2006 7:31 pm
Vancouver BC
David M. Bueker
Riesling Guru
34386
Thu Mar 23, 2006 11:52 am
Connecticut
Bill Spohn
He put the 'bar' in 'barrister'
9538
Tue Mar 21, 2006 7:31 pm
Vancouver BC
David M. Bueker wrote:Was the trocken served after the Weegmuller spatlese?
David M. Bueker wrote:Was the trocken served after the Weegmuller spatlese? Is so that's a horribly unfair serving order..
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