GDP on Wine

Snooth User: Gregory Dal Piaz

GTiRiesling

Posted by Gregory Dal Piaz, Oct 19, 2011.

Moving on and just in time! I'm all jet laggy and grumpy so let's keep this short. Drink Riesling and share your notes here. I'm about to jump on line and rant a bit before trying the 2008 Pacific Rim Solstice Vineyard Riesling. 

neither particularly sweet, nor fruity and would show exceptionally well with food. 89pts!

 

Say what? Yes indeed you read it here first. Tomorrow 201 Donnhoff I think. What about you?

 

Replies

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Reply by JonDerry, Oct 20, 2011.

Just had a decent Riesling from Mosel with Sushi tonight, but not good enough to mention, think i'll have to do better with the next one.

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Reply by ScottLauraH, Oct 24, 2011.

I just had Mt. Beautiful Riesling, from North Canterbury, Zealand.  It's described as "off dry", which I agree with, as it had only a touch of sweetness.  This wine would be very food friendly. Though I sipped it on it's own, I could see it being wonderful with a variety of foods, especially something with a little spice to it, such as Asian or possibly Mexican.  In fact, I would love to try this wine with some spicy ceviche.  I served this wine to a variety of wine drinkers: some who typically love big, heavy Cabernets from Napa and some who love a sweet Moscato.  Everyone enjoyed this wine, so I would say it is universally appealing.  

I found this Riesling to have a light to medium body, with some honeysuckle on the nose and flavors of ripe green apples on the palate.  The finish was of lingering fruit and honey flavors.   

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Reply by dmcker, Oct 28, 2011.

Had a bottom-of-the-line Jacob's Creek riesling yesterday at a friend's house early in the evening. First time for me. 

Some monterey jack and California olives worked fine with it, and helped with its otherwise mouth puckering effects. Dry, transparent, fresh and not damaged by the travel. Not a whole lot of depth or follow, nor huge aromatics, but the apples and hint-of-citrus with the rounding effects of the riesling character were pleasant. Definitely modeled on Alsace rather than Germany.

It certainly served its purpose as un petit coup de blanc, before heading out to the evening proper. The friend liked the pricepoint well below $10, too. ;-)

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Reply by JonDerry, Oct 28, 2011.

Speaking of which, what is the Alsace model for riesling dm?

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Reply by dmcker, Oct 28, 2011.

Bone dry, in principle. Since I started with the Germans way back when, and started drinking the Alsatians a few years later, it was a mildly shocking transtion. Quickly realized I liked both expressions, however.

Do a tasting of a Trimbach or Hugel agains some Kabinetts from the Mosel or Rhein. Maybe two from Alsace vs. three from Germany. Even the trockens in Germany are speaking in a different language than the Alsatians....

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Reply by ScottLauraH, Oct 29, 2011.

DM have you had an Austrian Riesling?  Also bone dry, and very light in comparison to Alsace and especially Germany.

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Reply by JonDerry, Oct 29, 2011.

The subpar CSM Chardonnay from the other night be damned, i'm trucking on and trying a Chateau Ste Michelle 2010 Columbia Valley.  Green apple, pear, and a toch of lemon lime seltzer, this is a simple yet tasty and fresh Riesling, well worth the $7.99 paid at the market.

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Reply by Lindy Hemsley, Oct 30, 2011.

I adored the Fritz Haag Braunberger Juffer Sonenuhr Riesling Auslese '07 recently - an intensely grapefruit nose and again on the palate. Very clean and pure with a perfect balance of sweetness to offset that tart citrus. I could see why Parker gave it 95 points.

 

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Reply by dmcker, Oct 30, 2011.

Laura, yes I've had quite a few Austrian Rieslings, but usually in Europe. Almost never see them over here in Japan. I fine them closer to German than Alsatian in style.

Midway down the post I'm C&Ping from some time ago are two places where I remember having some very fine Austrian rieslings (and also some Alsatians at the restaurant just above the Austrians):

 

20 4670 Reply by dmcker, Aug 26, 2009.

To add to the growing list:
--El Celler de Can Roca, in Girona (the Costa Brava, and esp. Girona, sure has undergone drastic upscale growth over the past couple of decades...), between Barcelona and the French border. Perhaps the best restaurant I've eaten at in Spain. Superb food and an even better wine list. A very special place, and I know for a fact that it impresses anyone you take there :-) . Quite interestingly creative in so many things they do, without falling into the 'gimicky' pothole. The wine list does for Bordeaux what Cru does for Burgundy. Etc. And if you like cigars, be sure to try their 'cigar' dessert ;-) .
http://www.cellercanroca.com/PORTAD...

--Sooke Harbour House, southern end of Vancouver Island. Very nice resort, with fantastic views across the straits, excellent restaurant and a great wine list. Had a wonderful time there a couple of years ago.
http://www.sookeharbourhouse.com/
(though I'm having trouble getting into their server now)

Wine lists in Europe, in my experience, tend to be more region-specific, staying closer to home with their listings, while North American versions are usually broader. 
--If you want to peruse the best Italian wine list I've ever seen, go to Enoteca Pinchiorri, in Firenze, One of so many great eating places in that town I've been fortunate enough to enjoy, though this is undoubtedly the priciest:
http://www.enotecapinchiorri.it/
--Best list of Alsatian varietals I've seen is at L'Auberge de L'Ill, in Illhausern, Alsace. A couple of Michelin stars:
http://www.auberge-de-l-ill.com/V2/...
Hey, I just found out they're even opening a branch in Japan, down in Nagoya near Toyota hqtrs. :-)
--Greatest variety of Austrian reds I've ever seen at Doellerer, near Salzburg. A recent Michelin star:
http://www.doellerer.eu/de/geniesse...
A very different place from the Palais Coburg, in Vienna, which also takes its Austrian wine most seriously:
http://www.palais-coburg.com/_en/

Skipping the 'proper restaurant' part and heading to winebars, this place in Paris, with a more upscale sister down the street, has generated a bit of press recently. It's warranted, for a pleasant evening out, though the press means more tourists than before: 
La Cave de l'Os a Moëlle (and its big sibling l'Os a Moëlle). 
More home cooking than haute cuisine, with the emphasis on wine, including a great selection of local wines behind the bar from around France. Doesn't have a website that I'm aware of, but if you google the place you'll find a lot of reviews.


There are others that'll undoubtedly recur to me if I think a bit more, but this'll do for now.


As a footnote, it's unfortunately true that you can't take the Wine Spectator's 'Award of Excellence' at face value as a pointer towards restaurants with good wine lists. They been punked:
http://www.drvino.com/2008/08/19/fi...

 

 

 

The thread on restaurants with the best winelists, that this post is excerpted from, can be found here.

 

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Reply by dmcker, Nov 15, 2011.

Greg, I thought the GTI was now supposed to be about pinot noir?

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Reply by dmcker, Nov 16, 2011.

One thing I forgot to mention, Laura, about Austrian rieslings was the effect a 'disaster' (was reminded by Chemtob's recent slideshow in the Articles section) in the mid-'80s had on my drinking habits. I was getting a lot of cheap Austrian rieslings from Pierroth in Japan at the time, and was wondering why they were different from the German rieslings in terms of loose flavor profiles and an off odor/flavor or two. Turns out  they were blending diethylene glycol into the mix to round things out with lesser fruit. A lot of Austrian and Italian winemakers were subsequently busted on that. I ended up staying away from Austrian wine for a decade after that, and I imagine I wasn't the only one doing so. One thing I did learn from that was the flavor and other effects profile for dietylene glycol, which made it easy to recognize in beer and whisky in SouthEast Asia during later travels....

And Greg, your 11/14 rant mentioned a pinot noir GTI thread, but I still don't see one? I assume you are extremely busy--ask ownership for an assistant?  ;-)

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Reply by dmcker, Nov 18, 2011.

So am curious, since there was no forum thread on tempranillo, and now none on pinot noir, is this a policy decision not to have GTI forum threads anymore? Twitterish posts with demonstrable traffic, perhaps, but no interaction seem a poor replacement....

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Reply by dmcker, Nov 25, 2011.

Can't help but think this marks the further marginalization of the Forum, with no GTI threads, and not even any response on the subject. Frankly, the interactivity of the Snooth GTI Twitter thread is lame, even if traffic appears to be there....

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Reply by JonDerry, Nov 26, 2011.

I guess we're running the asylum...

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Reply by Gregory Dal Piaz, Nov 28, 2011.

I'm back, sort of

I have been overwhelmed with work lately, putting in 7 days a week to keep up, though admitedly some of those days are 5 hour days.

We're back with timely(ish) GTi articles so please meet me in GTiPinotNoir for more fun.


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