Better less cold

I cracked open a new bottle tonight – a 2004 Peter Stolleis Riesling Kabinett Haardter Herzog Trocken. Riesling Kabinett is obvious enough in the name, and Trocken simply refers to the very dry style in which this wine was made. I don’t know what “Haardter Herzog” is, but it sounds like a name with much other significance.

This Riesling has a light yellow-green hue to it, with notes of nectarine/honeysuckle combined with a mineral character on the nose. Promising enough. My first sip of this wine, however, was overly grassy, lip-twisting and just weirdly tart. That wasn’t what I was expecting, and I was pretty disappointed. I’d heard good things about this stuff from the wine shop that sold it to me, and I was about to give up so easily; after all, German wines are hard to find here, and I’d never seen this one anywhere else. I set my glass aside for a few minutes, then tenatively took a second sip.

…Aah, much better. At a somewhat milder temperature, the tartness mellows to a much more pleasant level and balances out a playful palate of sweet apples and grapefruit, all the while presenting a touch of the expected mineral flavor. The finish is long, tart and mildly spicy, inviting another sip.

Earlier today, I surprised myself by succeeding at making braised barbeque ribs with my own two hands. The sweet and tangy meat was just falling off the bones, and I think this wine would have been a perfect complement to the meal. As nice as that would have been, I’m actually happy to have experienced it alone. Come to think of it, I’ve got a few of those ribs sitting in the fridge….

No Comments so far
Leave a comment



Leave a comment
Line and paragraph breaks automatic, e-mail address never displayed, HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

(required)

(required)