That is a really good point you make, Alex. I agree that using some well known varieties can increase the appeal of German reds, as David also pointed out. It gets really interesting when winemakers blend the 'international' varieties with 'German' ones. For instance, I just saw that Philipp Kuhn, also based in the Pfalz, has a blend of Blaufränkisch, St.-Laurent, Cabernet Sauvignon and Sangiovese. This mix of varieties is very international in some ways, but certainly not in what I would call the boring, standardised international style. It would be interesting to try one of those at some point.
I have also heard good things about Rings, who, as it happens, also produce Syrah...
In reply to I was following your vivid by Alex
That is a really good point
That is a really good point you make, Alex. I agree that using some well known varieties can increase the appeal of German reds, as David also pointed out. It gets really interesting when winemakers blend the 'international' varieties with 'German' ones. For instance, I just saw that Philipp Kuhn, also based in the Pfalz, has a blend of Blaufränkisch, St.-Laurent, Cabernet Sauvignon and Sangiovese. This mix of varieties is very international in some ways, but certainly not in what I would call the boring, standardised international style. It would be interesting to try one of those at some point.
I have also heard good things about Rings, who, as it happens, also produce Syrah...