Moderators: Jenise, Robin Garr, David M. Bueker
Dale Williams
Compassionate Connoisseur
11173
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
Salil wrote:1994 Joh. Jos. Christoffel Erben Erdener Treppchen Riesling Kabinett
This is all about cut and lightness. Pale, fresh Mosel fruit flavours over a vividly stony base and gentle herbal and mature savoury/creamy accents, all conveyed on a lightweight frame with gentle sweetness and fantastic acidity that keeps it so precise and vibrant.
David M. Bueker
Riesling Guru
34424
Thu Mar 23, 2006 11:52 am
Connecticut
JC (NC)
Lifelong Learner
6679
Mon Mar 27, 2006 12:23 pm
Fayetteville, NC
David M. Bueker
Riesling Guru
34424
Thu Mar 23, 2006 11:52 am
Connecticut
David M. Bueker
Riesling Guru
34424
Thu Mar 23, 2006 11:52 am
Connecticut
Bill Hooper wrote:Speaking of Leitz: Have you tried the Berg Kaisersteinfels vintages of the last few years? Wow. Hands down my favorite and among the great vineyards in the Rheingau.
Cheers,
Bill
David M. Bueker
Riesling Guru
34424
Thu Mar 23, 2006 11:52 am
Connecticut
David M. Bueker
Riesling Guru
34424
Thu Mar 23, 2006 11:52 am
Connecticut
David M. Bueker wrote:Ok, I struggle with why you would choose to serve a modern spatlese with a savory fish dish.
David M. Bueker
Riesling Guru
34424
Thu Mar 23, 2006 11:52 am
Connecticut
David M. Bueker wrote:Frankly I would always expect spatlese with less than 20 years of age and no indication of "trocken-ness" to have notable sweetness.
Tim York wrote:David M. Bueker wrote:Ok, I struggle with why you would choose to serve a modern spatlese with a savory fish dish.
The answer, which could spill into a rant , is that I didn't know what degree of modernity to expect from this 2001 before opening the bottle.
My problem with most of these German wines with RS is that they are not very friendly towards savoury European food, with which 99% of my wine drinking takes place. Exceptions, which are becoming increasingly rare as we have discussed before, are traditional Kabinett, some traditional Spätlese and Feinherb.
I have quite an inventory of wines in this RS category which should be delicious on their own. However, I'm very unsure whether I will be able to get through them all , given the increasing modernity of the younger vintages.
Bill Hooper wrote:Tim York wrote:David M. Bueker wrote:Ok, I struggle with why you would choose to serve a modern spatlese with a savory fish dish.
The answer, which could spill into a rant , is that I didn't know what degree of modernity to expect from this 2001 before opening the bottle.
My problem with most of these German wines with RS is that they are not very friendly towards savoury European food, with which 99% of my wine drinking takes place. Exceptions, which are becoming increasingly rare as we have discussed before, are traditional Kabinett, some traditional Spätlese and Feinherb.
I have quite an inventory of wines in this RS category which should be delicious on their own. However, I'm very unsure whether I will be able to get through them all , given the increasing modernity of the younger vintages.
Tim, instead of going into a rant about German Riesling being too sweet, why not just buy some dry (Trocken) German Riesling?
Bob Parsons Alberta wrote:Tim, of course, is spot on....not knowing how sweet it is going to be before opening.
Rahsaan wrote:Bob Parsons Alberta wrote:Tim, of course, is spot on....not knowing how sweet it is going to be before opening.
For someone who knows as much about wine as Tim, I would expected him to be more aware. Especially since it sounds like he cellared it for the past 10 years, one could have seen from release that it was a solidly off-dry wine. Not to mention the fact that if you get only a tiny bit more geeky you know that Goldtropfchen is a fairly robust site with ripe wines (by Mosel standards) and Haart is seeing that through into the wines.
David M. Bueker
Riesling Guru
34424
Thu Mar 23, 2006 11:52 am
Connecticut
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