Von Unserm Trocken Riesling 2010
Very sharp and lean on the palate, fresh and vibrant, but a little aromatically shy.
Hattenheimer Feinherb Riesling 2010
Lovely and approachable, exactly what you want out of this kind of wine, as it is malleable with food.
Hattenheim Engelmannsberg Riesling 2010
A much more textural and rich wine, and exhibited some nice wild honey characters on the back palate.
The wines in general were all very good examples of the variety and region, but for my under-developed but unbiased palate, seemed a little on the simple side, lacking distinct character or austerity. It will be interesting to see how the wine style evolves over the coming years, as there are apparently some big things happening in the winery currently.
Balthasar Ress wines
One of the greatest things about German white wines is the high levels of acidity that keep them fresh and make them live for so long in the bottle, also make them food-friendly and mouth-watering. The result is they make you hungry like an aperitif should. In the current climate, you naturally want robust hearty food that warms you up, such as bratwurst, wiener schnitzel and sauerbraten. Thus any of the weight I lost in France three weeks ago, I have subsequently put back on as my appetite has gotten bigger and I have been eating more protein and carbohydrates. This is why German Riesling and Asian food is so great together, as everything tends to be fresher and lighter. Not to mention the higher sugar levels and lower alcohols really keep the spice in check.
|Robert Weil estate