I see the whole merciless crop thinning argument to be especially troublesome in Germany because it will destroy an ethereal yet vibrant style of wine in favor of richness for its own sake. Bah!
Rahsaan wrote:I was just wondering whether the common verdant note in Grunhauser wines is a function of terroir or vineyard practices. Obviously it's a function of both (as always) although I guess in Germany where many great rieslings have similarly heavy loads, the unique type of verdancy in Grunhauser must also reflect the unique terroir.
2004 Thierry Germain Saumur Champigny
The only drinkable red wine in a shop near a friend’s house, it is straightforward from the corkpull with fresh, firm, focused, yet fun and lively dark cab franc fruits. But it has a little mystery underneath as well, and maybe is not profound, but a tad more than a workman’s wine.
I picked up some of those '99 Giamello Licenzias when PC had them for under $10. More like a Langhe Nebbiolo than a Barbaresco from a weight standpoint, but a good deal at the price (I ended up mostly using for cooking a Beef in Barolo dish, like cock in Chambertin some recipes are usually a little too expensive to do in traditional manner - but you don't eat meat, right?).
Odd, I've tried a few Germains recently (r and w) and found them rather too oaky.
Rahsaan wrote:Odd, I've tried a few Germains recently (r and w) and found them rather too oaky.
Which cuvees? This basic Saumur Champigny? I don't think I've had any higher level bottlings, but that could be an explanation..
but... Ripasso is just way too raisiny and goopy for me, too.
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