Riesling

German Gin, with Riesling? Ferdinand's Saar Dry Gin!

torsten — Sat, 01 Nov 2014 10:44:20 +0000

German Gin, with Riesling? Ferdinand's Saar Dry Gin!

It took me almost two decades to appreciate gin. In my early drinking years, it was one of two spirits that I would always decline, as more than a glass made me sick (the other being ouzo). And let's face it, what else would you do with spirits in your late teenage years than have more than a glass? In the following, vaguely wiser years I enjoyed wine and stayed away from spirits - until I moved to gin central: London. Not only did I learn to appreciate a good gin and tonic, in those dire pubs where you are stuck between the Scylla of tart Sauvignon Blanc and the Charybdis of offensively dull lager even a mediocre G&T is a life (although perhaps not liver) saver. Today's gin is of a different calibre though, and an unusual beast too: a dry gin made in Germany, and intriguingly it is infused with late harvest Riesling grapes from a first class vineyard! So when I was offered a tasting sample of "Ferdinand's Saar Dry Gin" I had to say yes, and I brought along a gin expert to help me taste it.

torsten Saturday, 01/11/2014

Karthäuserhof, Eitelsbacher Karthäuserhofberg, Riesling Spätlese, 2007

torsten — Sun, 10 Aug 2014 10:44:43 +0000

Drinking wine is expectation management. It is many other things too, and I would hope on most occasions the expectation management is invisible, but sometimes it can become centre stage when writing a wine review. If your expectations are low but the wine delivers, is there a risk you praise it too much? And if your expectations are very high, will you be led to write a review that compares the wine with your expectations instead of looking at it on its own merit? The above-pictured late harvest from the Mosel tributary Ruwer falls into one of these two categories for me, so approach with care.

Müller-Catoir, Riesling Großes Gewächs, Breumel in den Mauern, 2009

torsten — Sun, 27 Apr 2014 12:38:32 +0000

Not everyone may agree with the National Health Service's classification of nosebleeds as potentially 'frightening', but even tougher characters don't seem to consider them fun. Looking back at one or two childhood nosebleed experiences I am inclined to take sides with the NHS here - and yet a Riesling tasting like a nosebleed was probably the most interesting wine I encountered this year. Enter Müller-Catoir's 2009 Grand Cru Riesling "Breumel in den Mauern".

As you can see from the photo above there is a prominent "1" on the bottle, indicating that this wine comes from one of the most highly rated vineyards in Germany (at least according to the winemakers association VDP). Together with the designation as "Großes Gewächs" (great growth or grand cru) this is designed to inspire some awe - which is, one would hope, at least subtly different from nosebleed fright.

Joh. Jos. Christoffel Erben, Erdener Treppchen, Riesling Auslese 1971

torsten — Mon, 31 Mar 2014 21:55:12 +0000

When the topic of really expensive wine comes up, my dad has a story to tell. Years ago, when he was working in a Michelin-decorated restaurant, one of the guests told him that he had made a good deal that day and now wanted to find out. To find out whether the most expensive wine on the menu was really worth it. So he asked my dad to bring that bottle and get his colleagues too so they all could taste the wine. A few minutes later a group of highly trained sommeliers and waiters clustered around the guest and sampled the wine - I think it was a Bordeaux - to conclude: nice, very nice in fact; but not nice enough that any of them would spend even remotely as much money on a bottle. Even so they were all happy, especially the guest as he now had found out what he always had wondered about.

Today I am embarking on a, somewhat, similar mission. Behold, and you will see the most expensive wine I have ever bought, a Riesling older than yours truly. And the question is: was it worth it?

Two Princes - skin-contact Riesling from the Rheingau

torsten — Sat, 08 Feb 2014 18:52:44 +0000

Two Princes - skin-contact Riesling from the Rheingau

That Riesling is Royalty will be intuitively plausible to all lovers of this noble grape. In this sense the Wine Rambler is by now quite used to dine with royalty - after all Riesling is the most common guest at our dinner table. However, to be faced by two Riesling Princess is novelty even for this seasoned Riesling drinker. And yet here the are, quite comfortable on my shiny new table, awaiting their fate: two Rieslings from the noble estate of the Prince of Hesse - Prinz von Hessen. However, it was not because of their noble lineage that I requested samples of the "Dachsfilet" (badger (mountain) fillet), but because this is noble Riesling made like red wine - fermented on the skin.

torsten Saturday, 08/02/2014

Prinz von Hessen, Riesling Dachsfilet, 2011

torsten — Sat, 08 Feb 2014 18:52:22 +0000

This skin-contact Riesling is reviewed in more detail in our article Two Princes. The short summary, lacking horribly in context, is below.

Prinz von Hessen, Riesling Dachsfilet, 2010

torsten — Sat, 08 Feb 2014 18:52:15 +0000

This skin-contact Riesling is reviewed in more detail in our article Two Princes. The short summary, lacking horribly in context, is below.

Knipser, Riesling trocken, Halbstück Réserve, 2004

torsten — Tue, 10 Dec 2013 16:50:07 +0000

Knipser, Riesling trocken, Halbstück Réserve, 2004

After last week's venture beyond the world of wine (and into the realm of photography) it is time to come back to the core mission of the Wine Rambler with a piece on a classic: Riesling. Actually, seen from an international perspective the Knipser Halbstück wine may not be a true German classic as it is not one of the sweet Mosel wines that some hold to be the true expression of Riesling.

While some international wine experts still get worked about about the mistake of dry German Riesling, the German consumers have moved on to embrace "trocken", and German winemakers try different styles, including barrique aged Riesling. The Halbstück is not one of them, but barrels do play a role with this wine.

torsten Tuesday, 10/12/2013

Martin Müllen, Riesling Spätlese halbtrocken, 1995

torsten — Tue, 29 Oct 2013 07:39:52 +0000

Martin Müllen, Riesling Spätlese halbtrocken, 1995

People, it is said, become more interesting with age. In the same way as our faces start telling a little about the lives we have lived we too have more stories to tell, gain some wisdom - at least that's the theory - and become more distinct characters. The same is true for ageworthy wine, but with a pleasant difference: while people can become a little difficult over time, stuck in their ways and perhaps too edgy, a good wine becomes more harmonious and balanced. At some point the wine will decline rapidly and become an old grump, but that is a question of timing and also not what today's wine story is about.

Today I am revisiting Martin Müllen's exciting Mosel wines and in particular an aged specimen I recently got my hands on.

torsten Tuesday, 29/10/2013

Reinhold Haart, Ohligsberger Riesling GG, 2010

torsten — Wed, 18 Sep 2013 21:52:58 +0000

As some of you may be aware, there has recently been a bit of noise about dry German Riesling. A well respected importer and Riesling fan referred to the dry German wines as "a highly invasive species", much to the dislike of some. I am not planning to enter that debate directly, at least not right now. However, I had a little craving for an invasive species the other night...

...so here it is, a short review of a dry German Riesling, and from the region that wine lovers across the world associate most with sweet: the Mosel.