Funny that you should be talking about Italian wine and Riesling all in the same post. Yes Riesling is one of the 'royal' wine grapes with one of the another ones being (Burgundian) Chardonnay. I think both Weissburgunder & Grauburgunder can show a lot of promise when planted in the right sight, with the correct terrior, & an intelligent wine maker.
When I started reading about the dehydrated pee & cloudy amber it did sound all somewhat suspicious but intriguingly enough amazing wine is often a mystifying synthesis of disparate elements.
Yesterday at a wine event I tried a sparkling Negroamaro, yes they actually do make bubbly with that grape; when I heard about it I knew I had to try it.
Alas I didn't write any tasting notes, but on the palate there was good acidity, freshness, vibrancy, good body and plenty of power. This is not a have with medium cheese, or light pasta type of sparkler. I think it would need to be something more substantial like roast pork, seafood with a rich sauce or maybe a barbecue with a thick marinade.
The reason I mentioned Riesling is that at the same event I tried Riesling from Badacsony, Hungary which had good acidity, was fruity and was pleasant. I don't think wine makers in the Mosel, Pfalz, Nahe, or Rheinhessen need to start losing sleep but it was better than some New World Rieslings I've had that don't taste like that much. Though of course there are good Aussie dry Rieslings & Finger Lakes & Oregon are improving as well.
Anyways thanks for the post & looking forward to the next one.
A new discovery is always a wonderful thing
Funny that you should be talking about Italian wine and Riesling all in the same post. Yes Riesling is one of the 'royal' wine grapes with one of the another ones being (Burgundian) Chardonnay. I think both Weissburgunder & Grauburgunder can show a lot of promise when planted in the right sight, with the correct terrior, & an intelligent wine maker.
When I started reading about the dehydrated pee & cloudy amber it did sound all somewhat suspicious but intriguingly enough amazing wine is often a mystifying synthesis of disparate elements.
Yesterday at a wine event I tried a sparkling Negroamaro, yes they actually do make bubbly with that grape; when I heard about it I knew I had to try it.
Alas I didn't write any tasting notes, but on the palate there was good acidity, freshness, vibrancy, good body and plenty of power. This is not a have with medium cheese, or light pasta type of sparkler. I think it would need to be something more substantial like roast pork, seafood with a rich sauce or maybe a barbecue with a thick marinade.
The reason I mentioned Riesling is that at the same event I tried Riesling from Badacsony, Hungary which had good acidity, was fruity and was pleasant. I don't think wine makers in the Mosel, Pfalz, Nahe, or Rheinhessen need to start losing sleep but it was better than some New World Rieslings I've had that don't taste like that much. Though of course there are good Aussie dry Rieslings & Finger Lakes & Oregon are improving as well.
Anyways thanks for the post & looking forward to the next one.
Cheers!
Solomon Mengeu