Many thanks for your thoughts on German reds, most instructive.
I am sure the quality of German reds is going up all the time. Even with my more limited experience of them I have tasted more and better reds recently than even 5 or 10 years ago. However, two things slightly concern me about your post:
Firstly, 13.5% is fine, but I'd be a tad surprised and concerned if I purchased a German red that clocked in at 15%. Even from wines in the warmer regions of Germany I seek lightness, elegance and balance. I worry that this would be lacking in a 15% wine. To be honest, there are not many wines I enjoy which are 15%: Zinfandel yes, but please never Pinot.
Secondly, is it really the way forward to plant Cabernet, Merlot and Syrah in Germany? Certainly there will be some good examples made (like the one reported here), but surely these things can be done better in other countries? I can see there might be a market in Germany for 'home-grown international wines', but I'd rather get the actually international wines and enjoy my elegant harmonious German reds made from more traditional varieties. Am I just too old fashioned?
In reply to Hot vintages by Julian
Thanks for the ramble:)
Hello Julian,
Many thanks for your thoughts on German reds, most instructive.
I am sure the quality of German reds is going up all the time. Even with my more limited experience of them I have tasted more and better reds recently than even 5 or 10 years ago. However, two things slightly concern me about your post:
Firstly, 13.5% is fine, but I'd be a tad surprised and concerned if I purchased a German red that clocked in at 15%. Even from wines in the warmer regions of Germany I seek lightness, elegance and balance. I worry that this would be lacking in a 15% wine. To be honest, there are not many wines I enjoy which are 15%: Zinfandel yes, but please never Pinot.
Secondly, is it really the way forward to plant Cabernet, Merlot and Syrah in Germany? Certainly there will be some good examples made (like the one reported here), but surely these things can be done better in other countries? I can see there might be a market in Germany for 'home-grown international wines', but I'd rather get the actually international wines and enjoy my elegant harmonious German reds made from more traditional varieties. Am I just too old fashioned?
Cheers,
David.