Andrew Bair wrote:David - I also read the "Kabinett Plea" in the Mosel Fine Wines newsletter last week, and agree with most of what they have to say. It would truly be a shame if the lighter, more elegant Kabinett style is lost forever.
I'm also in complete agreement with your thoughts about higher numerical ratings being given to higher pradikats only.
Bob Parsons Alberta wrote:I, for one, was hoping you might be around to comment on this thread Lars. I will digest these new writings when I have more time. Is there any chance you could give us the gist of the German article? Many here are not competent in that language!
Once again when helping out at the local wine store last weekend, I was trying to explain "kabinett" to some buyers. Their overall impression after my 5 mins chat was that the wines are still too sweet but they would consider a "trocken" when next in town. That is what we are up against.
I should add they were familiar with BC rieslings but not Alsace. They choose a Trimbach Reserve Riesling on my prompting/bs-ing to try one from that area!
Bob Parsons Alberta wrote:Am I having fun here today! As a matter of interest, I think this is the Asimov article that Lars refers too. "So, most kabinetts nowadays are in fact spätlese weight, or more". Read on>
http://www.nytimes.com/2010/04/14/dinin ... .html?_r=0
Lars Carlberg wrote:David Schildknecht, a member of my site, comments on Bill's article in regard to malolactic fermentation.
David M. Bueker wrote:Lars Carlberg wrote:David Schildknecht, a member of my site, comments on Bill's article in regard to malolactic fermentation.
I always enjoy David Schildknecht's writing, especially when I don't need a thesaurus to understand what he is saying.