Tag Archives: terry theise

Sunday Read: A Weaver of Words on Wine – Especially Riesling

Most of you probably never heard of Terry Theise (although I reblogged a piece by him on aged Rieslings in August last year). He is THE importer of high quality German Rieslings and also introduced the American market to Grüner Veltliner, the hallmark Austrian white grape. He is now paired with Michael Skurnik Wines and his Riesling portfolio is like a who is who of great German Riesling wineries: A.J. Adam, Willi Schaefer, Selbach-Oster, Alfred Merkelbach, Müller-Catoir, Dönnhoff, Kruger-Rumpf, Weingart and others (including Reuscher-Haart). Everyone who is interested in Riesling in the United States has heard of him. He is verbose and sometimes I find his wine descriptions incredibly over the top, but there are so many instances where he is dead on right, e.g.:

“The eclecticism of cuisine in the U.S. requires a wine like German Riesling. The sweetness echoes the sweetness found so often on the plate and the acidity keeps the palate refreshed, while the low alcohol helps keep your senses sharp. If we start with a tabula rasa and the gods could design a wine for the way we eat now, it would be German Riesling.”


“”I remain unconvinced that a mass-market breakthrough for Riesling is possible, but we can grow the niche. If there was a breakthrough, there would be a disequilibrium between supply and demand.”

He just published an hommage film to German Rieslings which I will try to find…

With that, fellow Riesling lovers (or not), enjoy this Sunday and my Sunday Read. (Warning: Language in this post can be quite graphic!)

Wall Street Journal: A Weaver of Words on Wine

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Reblogged: Terry Theise on aged rieslings

Reblogged: Terry Theise on aged rieslings

By now you probably know that I am totally hooked to aged rieslings. Terry Theise, an importer of small winery German wines into the US, talks about why he thinks aged rieslings (and champagne) are worth waiting for. Here is his analogy:

“If you were an alien and some earthling showed you first a butterfly and then a caterpillar, and said true or false, this creature came from that one, I doubt you would infer it. Mature Riesling becomes, simply, the world’s most complex wine.”

He also made me sigh of relief by stating that it is virtually impossible to describe the taste of aged riesling…I definitely find myself struggling a lot in that field.

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