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Riesling
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foodguy
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preferring one style is not to slight the other. zind-humbrecht and weinbach are indeed great. so are hugel and trimbach, which are easier to find. i also like a smaller producer named Rolly Gassman that I had found.
Eustace
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preferring one style is not to slight the other. zind-humbrecht and weinbach are indeed great. so are hugel and trimbach, which are easier to find. i also like a smaller producer named Rolly Gassman that I had found.Originally Posted by foodguy
I'll add JJ Prum to the Auslese list.
Piobaire
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Not approaching fluency in either, but the better of the two I've had were from Alsace, which is not to say I've not had some tasty Germans.
As to German labellings, someone once told me to look on the label as grape sugar content or ripeness. Basically, the region would dictate how long the grape could be on the vine, given the growing season. /shrug
As to German labellings, someone once told me to look on the label as grape sugar content or ripeness. Basically, the region would dictate how long the grape could be on the vine, given the growing season. /shrug
Spatlese
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Good resource here: http://www.skurnikwines.com/msw/docu...talogFinal.pdf
I try to get my hands of any and all bottles of Donnhoff that I can, other than the eiswein which it outta my price range.
I try to get my hands of any and all bottles of Donnhoff that I can, other than the eiswein which it outta my price range.
Manton
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Yes, the "rankings" on the German wines (there are five) are for levels of ripeness. Basically, when the grape was harvested. Since the longer they stay out there, the more danger they are in from the weather, the grapes from the final state (Trockenbeernauslese) are the rarest and the wines made from them are the most expensive.
I think, though, that you could theoretically get any level of ripeness from any region, though as a practical matter Rheingau and Pfalz are where all the best stuff is made. Even among these, only some tiny % is classified as Trockenbeernauslese, and only in the very best years. It's just a huge risk to leave grapes on the vine that long, and you will inevitably lose a great many of them. And the weather is often against you.
I think, though, that you could theoretically get any level of ripeness from any region, though as a practical matter Rheingau and Pfalz are where all the best stuff is made. Even among these, only some tiny % is classified as Trockenbeernauslese, and only in the very best years. It's just a huge risk to leave grapes on the vine that long, and you will inevitably lose a great many of them. And the weather is often against you.
HORNS
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I voted Alsatian because I have a special place in my heart for Trimbach Cuvee Frederic Emile vintage 1990, which I still have some bottles of left over from a case I bought 17 years ago. In my experience, the Germans have a complex light fruity component that dominates my taste buds, while the Alsatians have a minerally and lighter fluid quality. Both are wonderful. The German trockenbeerenauslese is definitely one of the great types of wines in the world, considering that it gains its flavor qualities from boytritis - and very few wines in the world can come from conditions that allow this to happen.
Intelligent Design
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I had a riesling with an excellent bitter cucumber soup the other day.
It was Australian, and went very well.
It was Australian, and went very well.
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