Spent a long weekend in Germany with my wife's family drinking lots of dry German white wine and not doing much careful analysis. But these stuck in my head.
2007 Maximin Grünhäuser Abtsberg Riesling Superior
The structure was big and round but the flavors were gray cool and verdant at the same time. Interesting trick, but the texture was just so dull and bordering on soft that it almost made me angry. On the third night some tingling mineral acidity came out but it was still mostly dull and plodding. Is this a stage and will the acidic structure reemerge at some point? Or is this wine just dead/bad?
2006 Maximin Grünhäuser Abtsberg Riesling Superior
This was better than the 2007 because it had a bit more structure although that could have just been the more detectable sulfur making it austere and firm. The gray cool and verdant theme was still present and it too bordered on dull, but the tilt towards firmness made a better impression and made me hope (against hope?) that this has more positive days in its future?
2007 Maximin Grünhäuser Riesling QbA Trocken
Nothing special here and perhaps too sour for many. But with a big table full of people and a nice fish dinner circulating through the plates, it was an easy-enough dose of Grünhäuser Flavor for me to keep drinking.
2008 Bürklin-Wolf Riesling QbA Trocken
More material here and probably most would prefer this QbA trocken to the Grünhäuser. Certainly more substantial and less likely to offend. But in the end it depends which flavors and textures you prefer. Although this too performs well with a large table and lots of fish so who cares.