As you may know we often like Rieslings, sweet German ones. Today’s offering comes from one of the finest sources of Rieslings in Germany and in fact in the entire planet, near the banks of the Mosel River in southwestern Germany, not far from Luxemburg. This winemaker’s ancestors settled in the village of Longuich over 200 years ago and have been doing wine for four generations. They are responsible for a few other inexpensive German Rieslings that we have recently reviewed, The Schmitt Sohne website has lots of information on German wine and wine labels. If you are ever in this area, visit the city of Trier which has lots of Roman stuff including the city gate, bath ruins, a Bascilica, an amphitheater, and a museum. Or for a change of pace, visit the Karl Marx House. If I remember correctly, this house has no wine bar. Our companion wine is an Alsatian Old Vines Riesling costing half again as much.
Let’s start by quoting the marketing materials “Tasting Note : Pale straw/lemon colour; light grassy aroma with a touch of petrol, apple, peach, and pear flavors; crisp lively finish. Serving Suggestion : Fresh fruit and mild cheeses; smoked salmon.” And now for my review.
At the first sips this wine was short and pleasant with light acidity and sweetness. The main dish was a baked chicken leg spiced with cardamom, cumin, garlic powder, black pepper, and onions. In response the liquid remained light with some sweet citrus. A side dish of baked onions brought no real change. The accompanying potatoes stiffened the Riesling and added a floral component. Zesty guacamole flattened my glass’s contents.
The second meal began with a homemade vegetable soup that rendered our German friend light with refreshing acidity and sweetness accompanied by honey and citrus. The centerpiece consisted of chicken and beef meatballs enlivened with a mixture of coriander, cumin, black pepper, garlic, and caraway seed. In response the fermented grape juice was syrupy and yet somewhat thin and not very expressive. Steamed quinoa slightly strengthened the wine. Fresh strawberries muted this drink that became just a pleasant wisp in the background.
The final meal focused on an omelet containing red pepper, black pepper, cumin, coriander, and flax seed. The libation’s spicy acidity meshed well with the spicy omelet. The side dish of homemade roasted eggplant with the skin on and lots of garlic caused the wine’s acidity to go out and pleasant sweetness to step in, accompanied by smoke. Poached pears in allspice and cinnamon caused Whitey’s acidity to sour slightly. A slice of poppy seed cake and poof, the wine disappeared.
Final verdict. I don’t see any reason why I would buy this wine again. I just like good Rieslings too much.Access the companion wine An Alsatian Old Vines Riesling.
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would
rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario
French-language community college. His wine websites include
www.theworldwidewine.com and http://www.wineinyourdiet.com
Visit his website devoted to italian travel www.travelitalytravel.com
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