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German| Date: 2005-08-01 23:41:46 |
| From: Gerhard Präsent |
Subject: Re: Why Is German Wine Low In Alcohol? |
| >Dr. Loosen, J.J. Prum, Gunderloch, Fritz Haag, >Ergon Muller etc. Are you telling me that they are bad wines because >there is some residual sugar retained. Just by accident I attended a tasting today with a dozen German Rieslings, all but one with considerable RS, incl. Gunderloch, Fritz Haag, Egon Muller + Dönnhoff, Van Volxem, Heymann-Löwenstein et al. >What makes >German Riesling unique is the wine range of styles the wine is made >into. Agreed. >Many people drink dry white wine out of fashion or popularity >not because they find it tasty. But not me. I usually do not like wines with too much sweet aftertaste (excluding the very sweet desert wines). In this tasting there were several wines that I would rate quite high in quality, but I would never buy for drinking - I simply don´t like the sour-sweet taste, or WORSE: the only-sweet taste without much acidity and low alc. Perhaps not the best wine, but the one that I enjoyed most was Dönnhoffs dry Riesling Kabinett 2001. No offence against anyone, just ma personal preference. Gerhard (BTW: Austrian) ----- Original Message ----- From: "Raymond" <raymd@singnet.com.sg> To: <wineforum@wein-plus.de> Sent: Monday, August 01, 2005 6:14 PM Subject: [wineforum] Re: Why Is German Wine Low In Alcohol? > > > > >>I am somewhat puzzled by this question. If we can agree upon that > >a > >low alcohol content means below 10%vol and a high content between > >11 > >and 14 (+)% vol, it is obvious that a wine with 60g/L of residual > >sugar in general contains only 7,5 t0 8,5 %. A dry wine (< 9g/L of > >sugar), in which nearly all the sugar is converted into alcohol - > >as > >produced in general before 1945 and partly after 1995- easily > >reaches > >the international standard of >12%. > >Before 1939, the sweet German wine was specially produced for > >export > >because the consumer insisted upon the (famous?) balance between > >high > >acidity and high sweetness. In these days the dryer wine - > >especialy > >the half dry version (<18g/l of sugar)- is more and more accepted. > >The very good years of the last decade causing a gradual increase > >of > >the ratio of tartaric over malic acid in the must allows this > >change > >in style. Here in Germany a sweet wine is regarded as a bad wine > >now > >in the public which underlines the basic change of our wine taste. > >Cheers, > >Werner Müller. > >>Ray > >> > >>This message was created using the Web-based forum : > >>www.wein-plus.com/forum/ > >> > >> > > > >This message was created using the Web-based forum : > >www.wein-plus.com/forum/ > > > > > > > Thanks for your reply Werner. > I've been drinking the so call Liebich or fruity riesling from some > of the top names like Dr. Loosen, J.J. Prum, Gunderloch, Fritz Haag, > Ergon Muller etc. Are you telling me that they are bad wines because > there is some residual sugar retained. If Germany would produce > entirely dry wines, it would be the greatest mistake. What makes > German Riesling unique is the wine range of styles the wine is made > into. Many people drink dry white wine out of fashion or popularity > not because they find it tasty. For me a good wine is not about the > style it is made into but rather balance. I prefer German Riesling to > that of Alsace because the latter has too much acidity with little or > no sweetness to counter it. > Ray > > This message was created using the Web-based forum : > www.wein-plus.com/forum/ > > More infos: www.wein-plus.com Unsubscribe: www.wein-plus.com/abmelden.htm |
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