TomHill wrote:... But since the Z-H GWTs started getting huge scores from the wine critics and many other Alsatian GWT's have been Z-H'd,harvested at riper levels w/ more alcohol in the wine and lower acidity, I find many of these non-traditional GWT's can be a little tiring to drink, even w/ a big plate of weenies & kraut.
David Creighton
Wine guru
1217
Wed May 24, 2006 10:07 am
ann arbor, michigan
David Creighton wrote:you'll think i'm nuts; but i'd put Michigan ahead of CA in the dry GWT race. with nearly a dozen being made(and selling well) in a state with only 1800 acres or so of wine grapes and with quality that both Tom Stevenson and Dan Burger have praised - the best being better than any from CA - I think the claim needs to be made. Tomorrow is the annual MI wine competition - 400 wines entered; all produced from MI grown grapes. there will probably be 10 dry GWT's. results will be posted sometime wed. at http://www.michiganwines.com
David Creighton wrote:you'll think i'm nuts; but i'd put Michigan ahead of CA in the dry GWT race.
David Creighton
Wine guru
1217
Wed May 24, 2006 10:07 am
ann arbor, michigan
JC (NC)
Lifelong Learner
6679
Mon Mar 27, 2006 12:23 pm
Fayetteville, NC
JC (NC) wrote:I think Randy Buckner has been fond of Boxler Gewurz but I've never had it. I usually buy Trimbach which is one of the few I can find. I have tasted the Gewurz from Manigold at a Mo'Cool and it was exceptionally fine!
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
David Creighton
Wine guru
1217
Wed May 24, 2006 10:07 am
ann arbor, michigan
David Creighton wrote:tom - the latest news is that scott harvey will be making a MI gewurz this year.
Hoke wrote:On the other hand...heh heh heh...I guess I do have a beef: that anyone who likes Gewurztraminer that's not dry is drinking low quality wine. If you like the Gew you're drinking, and it has some sugar in it, big deal. Same with Riesling. Presence of residual sugar is not a determinant of high quality.
Salil Benegal wrote:Hoke wrote:On the other hand...heh heh heh...I guess I do have a beef: that anyone who likes Gewurztraminer that's not dry is drinking low quality wine. If you like the Gew you're drinking, and it has some sugar in it, big deal. Same with Riesling. Presence of residual sugar is not a determinant of high quality.
Well, some people seem to have an issue with the idea that sweet wines actually can be of high quality (unless they're obscenely priced Sauternes like Yquem, in which case they're there to be point-chased).
Totally off-topic, but have been in Asia for the last couple of months and it's distressing to see the number of people who'll turn down a 'sweet' Riesling (even if it's a bone-dry Aussie one) to go with local food in favour of a tannic young Bordeaux or Brunello or superripe (and super-scored) Aussie wine. Gewurztraminer - forget about it. Yeah, maybe those off-dry ZH and Trimbach Gewurz VTs are just low quality sugary crap...
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