Bob Ross wrote:I believe German winemakers would be well advised to add back label information in any event to help clear up the confusions about their wines.
Bob Ross wrote:The labels are very descriptive, and often quite beautiful. It does take a bit of memory work to learn the words, and the script is often a bit hard to decipher. Little things irritate: some makers don't include the fuder number in the AP number. There's lots of info but many people are nonetheless confused, David, or at least this person sometimes is.
In any event, what harm would there be in adding a back label that addresses Paul's basic point -- that there is no way under the new regs to distinguish industrial from hand crafted wines?
David Bueker wrote:What confusion? German wine labels are the most descriptive in the world.
Sam Platt wrote:David Bueker wrote:What confusion? German wine labels are the most descriptive in the world.
I second Bob's motion for a German back label.
And as for the whininess of the article...the comments about "putting sugar in the wine as if they are making Coca-Cola" is pretty silly, considering a huge amount of wine made in Germany is chaptalized! I will bet that since I had never heard of the estate in the article until three days ago that they are not one of the shining stars of Germany, and that they practice a little sugar addition here and there. They probably doctor the acids too!
Bob Ross wrote:
In any event, it looks like a well hashed topic, and I'll butt out.
David M. Bueker wrote:People are willing to learn the French terms that show up on Burgundies, but German town names baffle?
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