Saturday, September 24, 2016
Wednesday, December 16, 2015
German wines and sweetness
On a German wine label, the terms listed below are referring to ripeness AT HARVEST! Not how sweet the final product is.
To somewhat gauge wine sweetness, wines closer to 12% or above are fairly low in residual sugar and therefore less "sugar sweet." Fruit sweet is a matter of the grapes, winery, and winemaker.
As the ripeness levels increase the yield decreases and that contributes to the higher cost. Also, at the higher levels, multiple passes are not uncommon and sometimes only one or two grapes are picked off a cluster. Also at higher levels, the risk of losing the entire harvest becomes great.
Since "heat takes sweet" these wines are all but mandatory for spicier and hotter dishes. Think bringing balance to unbalanced dishes.
KABINETT
Usually lighter wines, made from ripe grapes, relatively low alcohol
SPÄTLESE (Late Harvest)
Fuller-bodied wines, made from fully ripened grapes. Because complete ripeness usually requires additional time on the vine, these grapes are normally harvested later in the harvest.
AUSLESE
Made from fully ripened bunches; selectively harvested (unripe or diseased berries are discarded)
BEERENAUSLESE
Full-bodied, fruity wines made from overripe grapes that usually are affected by Botrytis cinerea (noble rot); selectively harvested (berry selection)
TROCKENBEERENAUSLESE (TBA)
Highly concentrated wine made from botrytized grapes dried up almost to raisins; selectively harvested (berry selection)
EISWEIN (ice wine)
Made from grapes harvested and pressed while frozen (-7°C or 19.4°F); only the naturally concentrated juice is pressed out
To somewhat gauge wine sweetness, wines closer to 12% or above are fairly low in residual sugar and therefore less "sugar sweet." Fruit sweet is a matter of the grapes, winery, and winemaker.
As the ripeness levels increase the yield decreases and that contributes to the higher cost. Also, at the higher levels, multiple passes are not uncommon and sometimes only one or two grapes are picked off a cluster. Also at higher levels, the risk of losing the entire harvest becomes great.
Since "heat takes sweet" these wines are all but mandatory for spicier and hotter dishes. Think bringing balance to unbalanced dishes.
KABINETT
Usually lighter wines, made from ripe grapes, relatively low alcohol
SPÄTLESE (Late Harvest)
Fuller-bodied wines, made from fully ripened grapes. Because complete ripeness usually requires additional time on the vine, these grapes are normally harvested later in the harvest.
AUSLESE
Made from fully ripened bunches; selectively harvested (unripe or diseased berries are discarded)
BEERENAUSLESE
Full-bodied, fruity wines made from overripe grapes that usually are affected by Botrytis cinerea (noble rot); selectively harvested (berry selection)
TROCKENBEERENAUSLESE (TBA)
Highly concentrated wine made from botrytized grapes dried up almost to raisins; selectively harvested (berry selection)
EISWEIN (ice wine)
Made from grapes harvested and pressed while frozen (-7°C or 19.4°F); only the naturally concentrated juice is pressed out
Tuesday, March 27, 2012
Boutari Moschofilero
Greece
100% Moschofilero
Aromas of flowers and citrus fruit on the nose and palate, with white rose and orange blossom prevailing. A fresh wine, full and balanced, with a long aftertaste.
100% Moschofilero
Aromas of flowers and citrus fruit on the nose and palate, with white rose and orange blossom prevailing. A fresh wine, full and balanced, with a long aftertaste.
Nicolas Emereau Sancerre "Cuvee Signee"
Sancerre, Loire, France
100% Sauvignon Blanc
Aromatic blend of violet, citrus, mango and mineral notes. In the mouth, savor the sweetness, freshness and fullness of this wine!
Domaine Felines Jourdan
A.O.C. Picpoul de Pinot, Languedoc, France
100% Picpoul
This 100% estate grown Picpoul de Pinet clearly demonstrates just how under-rated this variety is – and how much promise the 2010 vintage in France shows! You’ll find pretty aromas of white flowers, lemon/lime citrus, and anise/fennel notes to start. Then a crisp, minerally, texture with tart granny smith apple, green melon, and lemon/lime flavors and a clean, dry, finish. This is just a great all-around daily white, with enough flavor and body to shine by itself at a party and enough complexity and depth to pair well with Oysters freshwater fish and lighter poultry dishes. Fresh cheeses. Even Asparagus.
100% Picpoul
This 100% estate grown Picpoul de Pinet clearly demonstrates just how under-rated this variety is – and how much promise the 2010 vintage in France shows! You’ll find pretty aromas of white flowers, lemon/lime citrus, and anise/fennel notes to start. Then a crisp, minerally, texture with tart granny smith apple, green melon, and lemon/lime flavors and a clean, dry, finish. This is just a great all-around daily white, with enough flavor and body to shine by itself at a party and enough complexity and depth to pair well with Oysters freshwater fish and lighter poultry dishes. Fresh cheeses. Even Asparagus.
Beckstoffer "Melee"
California
95% Grenache, 5% Syrah
Melee possess beautifully integrated and striking aromas of fresh alpine strawberries, rhubarb, and wet granite. The palate showcases a wealth of herbal notes combined with dried plums, apple skin and fresh cracked white pepper. A small amount of Syrah from the cooler region of California’s Mendocino coast adds structure and tremendous length while maintaining immense power, balance and structure.
95% Grenache, 5% Syrah
Melee possess beautifully integrated and striking aromas of fresh alpine strawberries, rhubarb, and wet granite. The palate showcases a wealth of herbal notes combined with dried plums, apple skin and fresh cracked white pepper. A small amount of Syrah from the cooler region of California’s Mendocino coast adds structure and tremendous length while maintaining immense power, balance and structure.
Mathew Fritz Cabernet Sauvignon
Alexander Valley, Sonoma County, California
93% Cabernet Sauvignon, 4% Merlot and 3% Petit Verdot
Deep ruby color. This classic Alexander Valley Cabernet is medium bodied and has a very intense aroma of deep red and black fruits. It consists of the following flavors: cherry, cassis, raspberry, strawberry, sweet oak, spice olive and black tea. It finishes with soft velvety tannins and medium acidity.
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