As you may know we often like Rieslings, sweet German ones. As with so many others, today’s offering comes from that sometimes great source of German Rieslings 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 in the wine business for four generations. We recently reviewed a few other of their inexpensive German Rieslings. Check out the Schmitt Sohne website for a great deal of information on German wine and wine labels. The nearby city of Trier has lots of Roman stuff including a well preserved Roman city gate and the remains of the Jewish quarter that dates back to the Middle Ages. Our companion wine is a southern Italian white costing about one and a half times as much.
Let’s start by quoting the marketing materials “Tasting Note: Light green straw colour; aromas of fresh apple and pear, with soft peachy tones; off-dry, light bodied, with crisp citrus acidity and green apple flavours. Serving Suggestion: Potted shrimp and salty appetizers.” And now for my review.
At the first sips this wine presented a very pleasant combination of acidy and sweetness with the taste of limes. The meal kicked off with a baked, not microwaved potato knish (a potato and onion mixture in puffed pastry) that sharpened the acidity in my glass as it cut the sugar. This wine remained pleasant. When paired with a marinated baked salmon filet the libation offered sharp but not excessive acidity with just a tinge, a satisfying tinge of sweetness. But to tell the truth I started thinking soda pop. In the presence of a mixture of fresh yellow and red bell pepper and cucumber slices the Riesling picked up some power and its sodapopishness was left behind. I had no regrets. Perhaps unsurprisingly fresh strawberries basically flattened this drink but some acidity did remain.
The second meal began with Japanese rice crackers and Wasabi peas. In response our German friend replied with some lemon and apple taste and fine acidity. Then came the main dish, home made sautéed chicken breast nuggets over quinoa. My glass answered with stepped up acidity and some honey. This pairing was quite satisfying. But when Mosel met fresh blackberries only the acidity remained.
The final meal focused on an omelet spiced up with turmeric powder, coriander, red pepper chilies, cilantro flakes, cumin, and consommé soup seasoning. The wine replied with apples, honey, and fine acidity. Packaged vegetable pancakes sharpened my drink’s acidity. Commercial babaganoush, eggplant and mayonnaise or should I say mayonnaise and eggplant substantially reduced the liquid’s acidity while increasing its sugar. Zesty guacamole returned the acidity to my glass.
Final verdict. I would definitely buy this wine again. I am partial to sweet German Rieslings and have tasted some at twice the price that I didn’t like as much.Access the companion wine A Southern Italian Fiano.
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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