Monthly Archives: March 2013

2003 von Hövel Oberemmeler Hütte Riesling Spätlese

2003 von Hövel Oberemmeler Hütte Riesling Spätlese

2003 von Hövel Oberemmeler Hütte Riesling Spätlese

From one of his frequent trips to Germany, a friend of ours brought back a mixed case of German wines that my friend ManSoo had put together for us. It contained some Kurt Hain wines, a sparkler, some 1989 Auslese and three wines by von Hövel, a VDP winery at the river Saar, one of them this 2003 von Hövel Oberemmeler Hütte Riesling Spätlese.

Now, for those not familiar with the Mosel region, the Mosel has two tributary rivers, the Saar and the Ruwer that are part of that wine growing area. The Saar, as I have explained before, meets the Mosel just south of Trier, in the town of Konz. It commences in France and then flows into Germany. It is a mere 246 km (152 miles) long, but only its final stretch in the state of Rhineland-Palatinate is used for growing wine, mostly Riesling. It is known to produce more mineralic, somewhat tarter Rieslings than the middle Mosel. The microclimate is cooler than at the Mosel, so the grapes tend to ripen later and can reach acidity levels without the higher sugar levels you can find on the Mosel, which gives them a distinct character. Most of the vineyards used to belong to the Catholic church, but in the course of secularization in the 19th century, many private investors bought plots and began wine making. Rich families began to settle later in the 19th century which led to the term “Saarbarone” (baronets of the Saar, a term derived from “Ruhrbarone” which was used for the industrialists in the Ruhr area that made a fortune when the industrial revolution took off). A lot of the estates on the Saar are very grandiose, unlike most Mosel estates.

Weingut von Hövel has been owned by the von Hövel family since 1803 (just in time for secularization) and is one such rather big mansion. It is a member of the prestigious German association of quality winemakers, VDP, and owns 11 hectares (27 acres) in the Saar valley which are planted with Riesling only. Its annual production is around 60,000 bottles. Since 2010 Max von Kunow has been the owner of the estate. Besides holdings in the legendary Scharzhofberg, the winery exclusively owns the vineyards Kanzember Hörecker and Oberemmeler Hütte, the vineyard this wine was from. Oberemmeler Hütte is a South-west facing tiny plot of land. Unlike most vineyards in the area, it is quite far removed from the river, on a higher lying plateau. In the 1868 Prussian taxation map, which marked vineyards according to their property value and therefore -indirectly- quality, Oberemmeler Hütte is in the same category as the Scharzhofberg, i.e. very highly ranked.

I was excited to try this wine, because while we lived in Trier, we were only about a 7 minutes drive away from where the Saar meets the Mosel and Oberemmel is pretty close to where that happens. We actually had our wedding celebration in a BBQ hut only a couple of miles away from this particular vineyard. So this is as neighborhood as it gets for Saar wines for us.

The wine poured in a very clear pale, almost white color. Absolutely no ageing was noticeable when looking at it. The nose was delicate, with fresh aromas of citrus, white peach, cream and hints of vanilla. There were some traces of age in the nose, but not prominent at all. On the palate, the wine was light bodied and surprisingly thin in texture. It had a somewhat ethereal feel to it in its lightness in general. The taste was still clean and fresh. There were no citrus aromas, but apple and pear had come in. There was hardly any minerality noticeable which was a bit surprising. The finish was medium long.

The wine was very interesting to me, because it was a combination of still quite fresh, but also seemingly contracted from age, which were the two poles that this wine was tied to. At times, I wanted it to be a bit firmer, and at other times I enjoyed its lightness. It was a type of aged Riesling I don’t think I have experienced in the past. Good to very good, I would say.

Check out the vineyard’s location here.

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2005 Melini Vigneti La Selvanella Chianti Classico Riserva

2005 Melini La Selvanella Chianti Classico Riserva

2005 Melini La Selvanella Chianti Classico Riserva

Sometimes, you luck out in liquor stores. And sometimes you don’t. But I have learned that it is worth trying it out. And with this find, the 2005 Melini Vigneti La Selvanella Chianti Classico Riserva, I definitely lucked out. According to Wine Searcher, the wine retails for $25 and up. I found this lone bottle on the sales shelf for $12. There is always a good chance that an older vintage wine sold in a liquor store (instead of a professional wine store) has gone bad because of poor storage conditions etc. But it is sometimes worth a try, and it all depends on what discount the store is giving you.

Some of you know that I have made Melini’s 2010 Chianti Borghi d’Elsa my go to, everyday Chianti. It is nicely affordable and delivers refreshing, light wines. When bought in the magnum bottle, which are available at Costco, it is hard to beat price wise for a good dinner companion.

Cantine Melini is a big Italian wine producer. The winery was established in 1705 and today covers over 550 hectares of land in Chianti and Chianti Classico. The vineyards reportedly cover 136 hectares divided in 5 farms. While the Borghi d’Elsa is an everyday wine, La Selvanella is on the other end of Melini’s spectrum: It is their top notch wine which has garnered attention by Italy’s leading wine guide, the Gambero Rosso (the 2006 La Selvanella got the coveted 3 glass rating). This vintage received 2 glasses in Gambero Rosso and 4 grapes in the Duemilavini guide. The 2005 vintage was rather difficult as far as the weather was concerned (lots of rain and low temperatures from June to August), but the grapes are said to have ripened enough. The wine is made with 100% Sangiovese grosso grapes which come from 49 hectares around Radda in Chianti, one of the top villages in Chianti. The grapes were harvested in October and after 20 days of maceration it ripened 30 months in French oak. It has 13.2% ABV and the winery gives it 10 to 12 years of ageing potential. (All this information can be found on the winery’s website)

We decanted the wine for about an hour. It poured as a darker red wine with very slight browning on the edges. In the nose, I got raisins, lots of plum and some sweetness as well as herbal aromas. The medium bodied wine showed mostly plums and prunes on the palate, with good acidity and medium tannins which were nicely round. There was some spice going on and it had a medium length finish. The wine was still very, very fresh, which surprised me. It is by far not nearing its end yet.

I really enjoyed this wine. At the price I bought it, it was a steal. It also paired great with the Pecorino Toscano (a young Pecorino with delicate flavors that has none of the ripened Pecorino’s saltiness which I don’t enjoy much) I was able to secure in San Antonio and awesome different, thinly sliced bacons from my favorite sausage maker in town, Biercamp (which is right around the corner). It transported me right back into Tuscany, on a warm fall day afternoon, sitting outside, munching on Pecorino Toscano, prosciutto and panini and having a glass of wine…there is no better compliment I can make a wine.

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Sunday Read: An Overview of the ISA Wine Pairing Criteria

I love what this blogging community has brought to my life. One of my favorite fellow writers is Stefano Crosio, whom I first met through the fabulous Italian food blog Flora’s Table, his wife’s blog on Italian and American food (an awesome resource!). Stefano is in charge of photography and wine and food pairings on the blog. His suggestions are informed suggestions because he is a certified sommelier according to the Italian Sommelier Asssociation (ISA) rules. Stefano has now started his own blog Clicks & Corks on which he shares his stunning work in photography and his love for and knowledge of wine.

Last week, Stefano posted a fabulous article and I am happy to share it with you. I don’t know about you, but I sometimes struggle with figuring out what wines to pair with the food I prepare. I have developed some rules by trial and error, have consulted a few information sources and tried these, but it has all been a bit all over the place. I am not saying this is not fun or educational, but it was also hit and miss. Stefano has summarized and explained ISA’s general suggestions on how to pair certain types of flavors and textures with wines. It is not a “steak = Cabernet Sauvignon” or “asparagus = Silvaner” type of guide which I greatly appreciate. This guide helps me understand the qualities to look for in the food and the wines to make pairings work.

I will be using this guide in the future and see how it works out. I thought it is worth sharing! Have a great Sunday, and thank you, Stefano.

Corks & Clicks: An Overview of the ISA Wine Pairing Criteria 

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