The Rise and Fall of Sweet Riesling

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Re: The Rise and Fall of Sweet Riesling

Postby Bob Parsons Alberta » Wed Jul 18, 2012 10:25 am

I too read that Tim. I am really getting itchy thinking about opening another Kab in the next couple of days!

WTN: 2010 Joachim Flick Hochheimer Holle Riesling Spatlese Trocken, Rhengau.

Opened at last Sundays lobster feast! AP # 42017 010 11. www.flick-wein.de 13% alc, $31 Cdn I believe.

Wonderful fresh aromas here, ripe citrus, white stonefruit, good minerality. Exceptional balance, dry/polished juice here. Good tangy acidity, lime, grapefruuit, nectarine. Not at all sweet, was perfect after a Hexamer (Nahe) that all raved about too.
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Re: The Rise and Fall of Sweet Riesling

Postby David M. Bueker » Wed Jul 18, 2012 12:54 pm

Hopefully David & Jean won't mind that I grabbed a screen shot of that plea for kabinett. (see http://www.moselfinewines.com)

It's rather hard to read, but I don't have time to retype...

Plea for Kabinett.jpg
Plea for Kabinett.jpg (48.54 KiB) Viewed 1195 times


My rant regarding critical ratings for higher pradikat wines will have ot wait (or just search the web, as I have ranted that rant many times).
There behind the glass lies a real blade of grass. Be careful as you pass. Move along. Move along.
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Re: The Rise and Fall of Sweet Riesling

Postby Andrew Bair » Thu Jul 19, 2012 7:20 pm

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.
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Re: The Rise and Fall of Sweet Riesling

Postby Lars Carlberg » Tue Oct 02, 2012 3:02 pm

David Schildknecht, a member of my site, comments on Bill's article in regard to malolactic fermentation.
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Re: The Rise and Fall of Sweet Riesling

Postby Lars Carlberg » Tue Oct 02, 2012 3:30 pm

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.


In July, Stephan Reinhardt, who has a book titled The Finest Wines of Germany coming out soon, also wrote a piece, like Jean and David, on Kabinett in the Süddeutsche Zeitung. It's been an issue among Mosel producers over the last few years.
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Re: The Rise and Fall of Sweet Riesling

Postby Bob Parsons Alberta » Tue Oct 02, 2012 4:13 pm

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!
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Re: The Rise and Fall of Sweet Riesling

Postby Lars Carlberg » Tue Oct 02, 2012 5:03 pm

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: Stephan Reinhardt's article is also a plea for Kabinett Rieslings, especially the off-dry (feinherb) styles, as the dry (trocken) versions can be too alcoholic and the fruity ones (no designation) too sweet.

In April 2010, Eric Asimov posted an article about this topic, as well, though more about the so-called "classic" sweeter Mosel Kabinett Riesling.
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Re: The Rise and Fall of Sweet Riesling

Postby Bob Parsons Alberta » Tue Oct 02, 2012 9:49 pm

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
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Re: The Rise and Fall of Sweet Riesling

Postby David M. Bueker » Tue Oct 02, 2012 10:20 pm

The spatlese as kabinett issue is not anything new. I wish I had recorded the discussion my wife and I had with Nik Weiss about the exact same issue in 2003. He and I agreed that there has not been much actual sweet kabinett (as opposed to declassified spatlese or even auslese) since the mid to late 90s.
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Re: The Rise and Fall of Sweet Riesling

Postby Lars Carlberg » Wed Oct 03, 2012 4:18 am

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


Yes, Bob. That's the article. At the moment, I'm reworking a piece that I wrote in response to Asimov's article back then.
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Re: The Rise and Fall of Sweet Riesling

Postby David M. Bueker » Wed Oct 03, 2012 9:27 am

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.
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Re: The Rise and Fall of Sweet Riesling

Postby Lars Carlberg » Wed Oct 03, 2012 10:17 am

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.


Agreed. Schildknecht's short producer profiles in Parker's Wine Buyer's Guide are most excellent.
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Re: The Rise and Fall of Sweet Riesling

Postby Lars Carlberg » Thu Oct 04, 2012 10:36 am

I appreciate Bill Hooper, who is busy working the harvest in the Pfalz, taking the time to reply to David Schildknecht's long comment last night.
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