David M. Bueker
Riesling Guru
34367
Thu Mar 23, 2006 11:52 am
Connecticut
Dale Williams
Compassionate Connoisseur
11151
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
David M. Bueker
Riesling Guru
34367
Thu Mar 23, 2006 11:52 am
Connecticut
David M. Bueker wrote:Sounds like a really interesting tasting.
90 g/l of RS in the spatlese...my gosh how times have changed. I don't like focusing on the analyticals, but I can recall when a "normal" spatlese had 40 g/l of RS (to use a median number). I wish I could fast-forward for a day to some time in 2035 to see what these supercharged Rieslings turn into with age.
David M. Bueker
Riesling Guru
34367
Thu Mar 23, 2006 11:52 am
Connecticut
Salil wrote:David M. Bueker wrote:Sounds like a really interesting tasting.
90 g/l of RS in the spatlese...my gosh how times have changed. I don't like focusing on the analyticals, but I can recall when a "normal" spatlese had 40 g/l of RS (to use a median number). I wish I could fast-forward for a day to some time in 2035 to see what these supercharged Rieslings turn into with age.
I'd guess they'd just age like Auslese does - isn't that what they essentially are?
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