No bricking but very obvious thinning to the rim. Nice garnet, not dark. Tart cherry, bit of a dried fruit component, something nicely floral, and black pepper.
The Official Wine Thread - Page 1398
Some thoughts: I think for a novice I get a lot more out of tasting one varietal and all of its manifestations rather than all testable reds. There are people in the group who are testing so I completely understand the need for being broad, however. I think the Alsatian Grand Cru stood out amongst the several off dry Mosel kabinetts, not for the sake of quality, although that's to be expected to some extent, but because the fruit forward aroma, high acid and high sugar content in repition. I think there were some really excellent examples of German producers here and I'm very happy to have participated this night.
Edited by Principle - 2/24/17 at 1:50pm
Dont know if you guys have ever seen this series (they have 6 seasons I think)
Not necessarily interested in whether they get it right or wrong, but rather their thought process on why different regions//narrowing down varietals etc.
Also fun to see every few episodes when everyone gets thrown off and gets it all wrong.
Edited by venividivicibj - 2/25/17 at 9:54am