Tag Archives: dry

Sunday Read: Germany’s Rieslings on the Tip of the Tongue

Eric Asimov of the New York Times has done it again: He has written about Riesling. One of the reasons why I like his writing so much is that he has for a long time been a supporter of appreciating Riesling more.

In this piece, he makes some valid points about the discrepancy between German Riesling drinkers, who overwhelmingly prefer their Rieslings dry, and international Riesling drinkers who rather have significant residual sugar in them. As he seems to point out, there is a room for both. While he loves the sweet style, he also thinks it is time to embrace the dry style. And sees a future for both styles, which I agree with.

In my book, that is one of the reasons why Riesling is the greatest wine grape around: It is so versatile, and can be made to excellent wines in so many different ways that it is mind boggling…

Here are some quotes (which naturally made my heart swell):

“The sweet style is thoroughly distinctive. Residual sugar is beautifully balanced by snappy acidity, making for a wine that is refreshing, even bracing, rather than cloying. No rieslings anywhere in the world are like these.”

“In these dry wines, without the residual sweetness to create tension with the acidity, the balance must come instead from a wine’s body and texture, which include the components of alcohol and fruit. If captured properly, the wines feel full of energy, as if they are thrusting forward toward the next sip. If not, they feel flat and dull. ”

Well worth your time.

Happy Sunday!

Eric Asimov: Germany’s Rieslings on the Tip of the Tongue

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2009 G. H. von Mumm 50° Riesling Trocken

I have heard some good things about this wine. Anyone else have given it a try? Seems like a reasonably priced bread and butter wine…:)

The magical world of wines from Grocery Outlet

Qualitätswein Rheingau (apparently also close to Winegetter’s hometown), Germany; 12% ABV
“Trocken” = “dry”
$10 at the Berkeley, CA store

For local context, 50° north latitude is about 80 miles north of Vancouver, BC, Canada.  This wine clearly shows it’s the product of a location where grapes ripen less, but if you like this sort of thing, it’s quite good.

While the wine has a component of yellow apple, its main attraction is the nicely delineated acid of lemon, green apple, and the white part of melon rind.  While it reminded me of the 2008 Muddy Water Riesling (New Zealand), it is less sharp and provides a longer, more even, and more complex taste on the palate.  It went very well with lemon – ginger ground pork over rice, where the ginger was freshly grated and the lemon was fresh zest and juice, with no other sugar.  Although I…

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