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German| Date: 2005-04-02 10:38:30 |
| From: Raymond |
Subject: Re: Also world class in Austria (formerly: |
| Hi Gerhard I am with Jochen. An Austrian off-dry or even mildly sweet (1.5~2.5% r.s) with good acidity white will be great. I believe, there is no one style that suits all occasions and pleases the palate unendingly. Too much of either style is boring. As for me, for relaxation, I prefer a dry. For one to go with our explosively spicy cuisines, an off-dry, refreshing, not-too-high alc., fruity white will be a great gastronomic pleasure. Conversely, a bone-dry, full-bodied and heavily wooded white will make your mouth go BAND!. Just a point of view. Ray ----- Original Message ----- From: "Jochen Mueller" <jochen.mueller@clever-mail.net> To: <wineforum@wein-plus.com> Sent: Saturday, April 02, 2005 3:33 AM Subject: [wineforum] Also world class in Austria (formerly: Hi > > Gerhard > > [from AUSTRIA .... we also have world-class-wines here ..... ;-) ] > Gerhard, no problem to believe that. However, I would like to drink a good > sweet Riesling Spätlese with 10% alc or less from a Wachau or Kamptal top > site:-) > Best, > Jochen > > -----Original Message----- > From: Gerhard Präsent <praesent@telering.at> > To: <wineforum@wein-plus.com> > Date: Thu, 31 Mar 2005 17:50:31 +0200 > Subject: [wineforum] Re: Hi Fellow Wine Buddies, I've a Question > > > > Considering the global trend for Dry wines, do you guys or ladies > > > think the Lieblich style for Riesling will remain viable? > > > > Unfortunately most of the exported semi-sweet German wines is of rather > > low > > quality (Liebfrauenmilch etc.) > > But selling quantities indicate that there MUST be a market for it > > somewhere > > (in GB?). > > > > > Will Germany stop the production of fruity wine (a mildly sweet > > > Spatlese for example) in the near future? > > > > I do not think most growers (or cooperatives) will STOP production - > > and if > > the quality is good and the bottles sell, why should they? IMHO they > > should > > try to raise the qualitative level of these wines .... > > > > MY personal problem is that many German wines are labelled as DRY > > (trocken) - and they don´t taste really dry, because the residual sugar > > is > > at the upper limit of 9gr/liter. > > If I´d like to order a "DRY Riesling Spätlese" I have no idea if I ´ ll > > get a > > really dry wine - or one that tastes "semi-dry" (and I much prefer > > completely dry white wines ... or very sweet ones on the other hand). > > > > But the semi-sweet wines have their fans, especially in Germany itself, > > they > > are a good company to some dishes, and many deserve really high ratings > > - no > > doubt. > > > > Gerhard > > [from AUSTRIA .... we also have world-class-wines here ..... ;-) ] > > > > > > > > ----- Original Message ----- > > From: "Raymond" <raymd@singnet.com.sg> > > To: <wineforum@wein-plus.de> > > Sent: Wednesday, March 30, 2005 6:45 PM > > Subject: [wineforum] Hi Fellow Wine Buddies, I've a Question > > > > > > > > > > Hi > > > Considering the global trend for Dry wines, do you guys or ladies > > > think the Lieblich style for Riesling will remain viable? > > > Will Germany stop the production of fruity wine (a mildly sweet > > > Spatlese for example) in the near future? > > > Regards > > > Raymond > > > Singapore. > > > > > > This message was created using the Web-based forum : > > > www.wein-plus.com/forum/ |
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