Tag Archives: RIESsearchING

RIESsearchING at Robert Weil!

Hi Riesling lovers,

Obviously, it’s been far too long.

 

In the mean time I have been RIESsearchING for over 2 years now! I still love it so much!
Only time is what stands in my way from time to time…

 

 

Also, I passed my WSET sparkling examination!
Next up is Spirits again… Which I am starting for right this second! It’s not that much, but it just does not interest me at all! = Problem! I don’t drink this ever! But I guess I need to the next couple of weeks.

This RIESsearchING is about my visit at Robert Weil!

They are situated in Kiedrich in the Reingau in Germany. The winery stands on a beautiful property! Huge even!

We were first taken to the back where we could see the vineyards from the balcony, The Kiedricher Turmberg
Which is real steep and has slate, loess and loam as soil.
Also the vineyard Kiedrich Gräfenberg you can see from here, this one is quite steep also, with a loess and loam base, has some stony components and phyllite in the soil.
The other vineyard the Kiedrich

Klosterberg is on the other side of the street what we could not see from where we were standing. This vineyard is more in the direction of Eltville. This soil is made up of colored slate, phyllite and some volcanic elements.
The full amount of hectares owned by the winery is 20 ha! This is a lot!

Then we went downstairs to the cellar! First cellar floor where huge stainless steel tanks and a reasonable amount of them!
We too saw the pneumatic presses, they had 3 or 4!


The next floor where barrels and the stock of the winery!
There was also a newer cellar, part with special temperature controlled barrels! In a state of the art room which also had a wall where water was run over to control the humidity in the cellar!

We eventually came back up! And had a tasting in a nice tasting room!

We tasted all there Rieslings (they only make Riesling). Also, we tasted a special bottle!
An Auslese from 2004!
This one is very mineral, complex, full bodied, sweet, but with a nice balancing acidity, dried fruits (like apricot, peaches) a little nutty also. So much Pertol! Love it! And a superb long finish!
Great wine!

They also have Sekt made by Solter. Which have been aged for 18 months sur lattes.
This one is very dry, has a lot of small bubbles, apple, honey, bread, brioche taste also quite mineral and has a creamy, medium finish!
Also great!

I could go on about the others, but you can buy them almost in every country! Then, buy and taste the greatness of Robert!

I also got a little gift after visiting the winery, which I am very thankful for!
I too want to thank Nicolas Pfaff, who set up the visit for us!

If you want any additional information, please contact me or visit the website: http://www.weingut-robert-weil.com

Thank’s for reading and I see you the next RIESsearchING!

RIESsearchING at Prowein 2017!!!

Hi Riesling Fans,

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Long time no see again…

But still busy! The restaurant is crazy busy, Riesling is flying around my ears!
And I’m starting up my wine vlog!

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So, a lot to do and to still see!

Today I am writing from the Scheldekaaien in the sun 😀
A little vacation feeling during work never hurts!

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I talk about Prowein Dusseldorf today!
I met a lot of new people, but also revisited some old friends!

I was on prowein with Tamara and my mom. It was great!

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We revisited Manuel Brixius, and his wife.
We tasted his new vintage that was fermenting earlier in November last year!
Amazing!
And we tasted his new range he makes for the Birds boy’s!
Also really nice! Amazing design and really crisp straight forward style of Riesling and Spätburgunder!

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The brand Birds also make some spirits based on the Riesling of Manuel which are great!

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We also saw Axel Pauly again, tasted his new vintages which are also in his very fresh, pure, dry style!

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A new person of interest: Stair’s and Roses!
They are Daniel Molitor of Weingut Viermorgenhof and Julia Justen (his wife) of Weingut Meulenhof. And they take the 2 wineries heritage and make assemblages of 2 famous Mosel vineyards: Erdener Treppchen and Kinheimer Rosenberg -> so Stair’s and Roses!
I think it’s so cool!

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They started with 3 wines: Struwwelpitter, Ohrenschwein and Feinherb Stair’s and Roses.
All wines have a great story behind them.
Struwwelpitter is a nighttime story for kids about a man who does not trim his nails and hair and becomes this ugly person with too long curled nails and hair that goes everywhere.
This story goes about the vines which are grown wild and biodanamic so, the vines aren’t trained and stuff. The wine is fresh fruity with a great acidity, is made of Riesling and Muller-Thurgau.
The Ohrenschwein, actually an Orange Wine. But the Germans can not say Orange wine so that’s why the Ohrenschwein also the Ohrensch stands for the pig ears. Quite funny!
This wine is a 100% Riesling, has orange zest flavors, almonds, a little oxidation, full bodied, very complex and great structured!
And the Stair’s and Roses also 100% Riesling, has honey flavors, apricots, mineral touch and a great acidity. Well balanced and different!
Love this new interesting wines!
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Also, we went to Balthasar Ress again. Tasted the new vintages, again amazing structured and amazing! The von Ursem Riesling became our favorite!

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We also went to Veritable wines they are also a part of Balthazar Ress!
I had an appointment with Eleonora Gotardi who is the new export manager of Balthasar Ress. She let me taste some more wines from earlier years, which became great! Honey characters and petrol just shot in your face! Amazing!
We also tasted the 2014 Resspect: a Biodanamically made Riesling so with Respect to nature. The Riesling is great structured, full bodied, earthy characters, but still fruity and well balanced!
Last but not least we tasted the Oestricher Doosberg Auslese Riesling from 1992!
So complex, minerality everywhere, a little mushroomy, yeasty also a little oxidized, but that’s a good kind of oxidation! Still a sweet touch on the back pallet, so complex!
Amazing, thank you Eleonora!

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We did so much more at prowein, so more next time!!!

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Enjoy your Riesling and I’ll see you the next RIESsearchING!

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RIESsearchING at Brixius Bölinger!

Hi Riesling lovers,

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Again, it’s been some time I posted…
I took in a lot of work making the wine chart for Nathan.
Work is crazy busy and I am loving it.
It’s really a lot of fun.

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As well, I wish you guy’s a happy 2017 and hope all your wishes come true and you taste some amazing Riesling of course!

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For this RIESsearchING I talk around my visit to Brixius Bölinger.
We also stayed overnight on their winery and it was an amazing stay!

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We ran into the winemaker Manuel Brixius for the first time last year on Pro Wein Dusseldorf.
There he was at the fair with Same but different, he made a wine with coffee!
It’s been an amazing success. And it sold out very fast!
He infused coffee beans with Riesling and Spätburgunder and it delivered a nice roasted, smoky taste to the wine, but of course different as barrel aged wines.

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Brixius Bölinger lies in Maring-Noviand. Centuries ago the Mosel ran trough the valley’s but it broke trough the hills and today it runs straight along Lieser instead of calling for a turn to Maring.
You can still see where the Mosel once ran and that’s why they can also make amazing wines here on the steep hills.

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Manuel and his mother and father welcomed us on their estate and offered us a glass of Secco.
This was our first encounter with Secco and we did not know this was made here in Germany.

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After our glass of secco, Manuel took us up to the vineyards. Where he showed us where the Mosel once ran! And where the stream Lieser run’s now.
As well, you can see the vineyards have the same great exposure as on the Mosel.
He explained us the training systems here and which grapes grow where on the hillside.
Riesling mostly highest on the hill, Spätburgunder somewhere in the middle and Rivaner (Mullerthurgau) on the bottom.
Also, he took a cool box with him, with a bottle of he’s Riesling Trocken 2015 and a bottle of water. What do you need more as a great vineyard view and a full glass of Riesling!?
Here the vineyard work at this time was stripping the leaves further down for the last sun rains to reach the grapes for the last ripening stage.
Brixius Bölinger has 7ha of vineyards planted with Riesling, Rivaner and Spätburgunder.
Also, they try to work as natural as possible. But they had experienced a lot of rain so they had to spray some chemicals to get mold out of their vineyards.
It was the first time ever actually a winemaker took us to the vineyards like this!
I absolutely loved it!

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The breakfast that Manuel’s mother prepares was amazing!
Simple but everything was there!

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The day after Manuel took us for a tour of the estate. The new building houses there stock and the old cellar beneath the house is the winery. They too have a natural spring under their house! So that water is used for watering plants and washing the car and so on.
It was nice weather, so the tasting took place on the terrace!

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He still has some wine under the old label of Brixius Bölinger and most Rieslings and new style wines have his own label BRIX.
From Brixius his family name but Brix is in the united states also a term to measure the sugar content in grapes!
So the wines are called after the amount of Brix the grapes had when harvested.

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We tasted the entire assortment, again, maybe boring to read. So, not too much.
I would say my favorites, but they’re all amazing! Crisp, fresh and elegant!

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The 20 Brix Riesling Spatlese trocken: is dry has a high acidity is very mineral, has concentrated fruit like apricots it has something bready as well and a medium to long finish.

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The 18 Brix kabinett Riesling: medium sweet, very fruity with fruits like peaches, apple, citrus, has a high acidity and of course has some minerality to it, with some developing Petrol notes.

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Also the Brix Spetlese is something to mention!
Made on the Maringer Sonnenuhr! Is a sweet wine with a high acidity which makes it amazingly pleasant to drink, has very ripe fruits like apricots, peaches, citrus and even some exotic fruit notes. Has a great minerality to it and already has a long finish!
This wine is only going to get better!

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A few weeks ago, I went back for a day trip to the Mosel.
And of course I visited Manuel again!
We tasted the new harvest, which was fermenting for only 2 to 3 weeks.
This has been the first time ever I tasted wine in such an early stage!
It was so interesting! You can see it’s not fruit juice anymore, but it’s not wine yet.
Amazing experience!
You still have the fruit juice feeling, something pear juice and over ripe banana wise in some beginning wines. You taste the yeast that’s working to get the alcohol produced.
I am so grateful we could taste that! So, thank you Manuel!

I have a confession to make…
On the Germany trip I actually learned Kabinett or sweeter Rieslings can be great!
The sweetness actually adds to the flavor and complexity of the Riesling!

I want to thank Manuel and his parents for the great hospitality and amazing wines and tour!

If you like more information ask me or go to the website :
http://www.weingut-brixius-boelinger.de

Thank’s for reading, RIESsearchING and I’ll see you the next one!

RIESsearchING at Dr. H. Thanisch

Hi Riesling lovers,

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Today another winery I visited on the Mosel in Germany.
RIESsearchING at Docter H. Thanisch!

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We visited the Docter Cellar behind the picturesque village of Bernkastel-Keus.
First, we saw the vineyards. Erik Rundquist let us discover the Doctor vineyard which also has a Roman Presshouse up the hill and is restored for touristic visits.
Besides, they do everything organic in the vineyards sins a year.
This year they stopped spraying by helicopter and perform almost everything by hand.
There is no other option cause the hill is so steep!

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We were greeted at the cellar door by his wife Barbara Rundquist-Müller.
The cellar door tells the story of the winery.
An elected Prins, Kurfürst was very ill and no one could heal him. Then he went to his castle on the Mosel.
A winemaker gave him a barrel of his finest wine and said to the prince this was the best medicine in the world.
The day after he drunk the wine the prince was better and called the winemaker to his caste and called the winemaker his Docter and gave him a vineyard that he called the Doctor vineyard. The only real doctor!
Since that day that vineyard was called the Docter and till today there is made wine from these vines at the doctor vineyard and cellar.

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It’s a very old cellar, 350 years old to be precise.
They still employ it for fermenting and maturing the wines and storing of their treasury (meaning very old wines of the estate) and to hold tastings.
It’s all year round between 8 and 10°C which they say it’s the ideal temperature.
At that time when I was there 3 weeks ago, it was really sunny and warm, but the week before it had been raining for so long! The ground was still quite wet. And the cellar was carved out the slate soil and rock, and then water was constantly pouring out of the soil in the cellar through the door onto the street.
But that totally adds to the charm of everything!
Because it’s an old cellar, it was rather dark inside. But again that adds to the story!

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They have 12ha of vineyards spread over the Bernkastler Docter, Bernkasteler Badstube, Bernkasteler Graben, Bernkasteler Lay, Brauneberger Juffer-Sonnenuhr, Graacher Himmelreich and Wehlener Sonnenuhr.

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The wines are made organically no addition of sulfur or anything else for that matters, the grapes are crushed and macerate for 2 to 4 hours before being gently pressed.
Also, no yeast strains are added after 350 years the yeast has settled in the cellar and does his work well!
Also the filtration is really light and gentle. And everything happens in the typical 1000 liter Mosel barrels.

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We tasted 6 of their wines.
They are made in the real Mosel style.
Quite full bodied (because of the natural fermentation),
Deep in color as well, with a nice residual sugar content and a sky high acidity to counter the sweetness. As well, almost all wines were very concentrated!
They also have something unique, wild but very pleasant to it!
Most have a medium to long finish. It’s not for everyone I believe because of the little wild side, but it is still typical Riesling! A nice minerality, and ripe white fruit and peaches.
I like the wines very much and I think they are best drunk with matching foods.
Seafood, fat fish, foigras, spicy foods and the very concentrated ones even with meat!

So this was it for the RIESsearchING at Dr. H. Thanisch.

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If you require more info, please me or visit the website: dr-thanisch.de

Enjoy reading and enjoy your Riesling!

Till the next RIESsearchING!

RIESsearchING at Axel Pauly!

Hi Riesling fans,

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On my Germany trip I also visited Axel Pauly in Lieser.

We stood in front of the shop and tasting room and along the stairs where lavender and slate.
The lavender smelled so good that morning!
The first impression was set and was already wonderful before we even got to the front door!

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He came to greet us in his state of the art shop and tasting room.
It’s only 3 years old the building and renowned winery.

First he took us upward to the vineyards, because there is where it all starts.
He said you need to see it with your own eyes to understand it!
What is absolutely truthful!

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First stop was on a piece of vineyard where hi’s wife was working to remove some more foliage for the grapes to get ready for the last ripening stage.
That vineyard is planted with Fruburgunder which is a kind of Pinot Noir.
It is the first grape variety to ripen in the Mosel area.

They had a fan installed to hold back the wild pigs, they already started eating the grapes… And they were ready to hang the nets so the birds won’t eat all the grapes.
Nets only are not good enough because the wild pig’s suck the grapes trough the nets.
Because this variety ripens first it’s a problem to keep the animals off.

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The next vineyard faces the Mosel. And is so super steep…
He showed us that on the sun side the leaves are kept so the grapes won’t get sunburned and on the shadow side almost all the leaves are stripped so you have a good airflow.
Down the hill is a Roman press house, which is dug out and cleaned up for visitors.
This vineyards are true to the best vineyards further up the mosel and have almost all day sunlight!

He showed us how the old training system was on 1 post and the training scheme now on wires.

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After we went on back to the winery. He showed us the cellars, he has some oak bariques. A state of the art press, which he can temperature control and puts a gas on it so oxygen does not affect the grapes and most.
He presses the grapes very slowly and does some maceration for his Riesling’s, because the most flavor is in the skins and he want to extract as much as possible.
Else, there are stainless steel tanks, big and modest ones for the single vineyard wines.

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And so we got to the most important moment of the visit!
Tasting the wines!
His shop/tasting room is beautiful with sight on the vineyards!

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While we were tasting people came in just to buy some wine. He said this is a real big income. People who simply stop by, taste something and take some boxes of wine with them.
He want’s to export more to other countries and I support him in this because he has very good wines. And also real good for the Belgium market. Because he makes wines on the drier side and very pure.

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He’s bottle design is awesome! If you look at it wile the bottle is upright you see the landscape of the Mosel. If you hold the bottle horizontally you see 3 profiles of faces!

That’s his grandfather, his father and Axel himself.
It’s pure! Exactly like the wines. You also discover the purity in the building.
It’s altogether very well executed!

He told us that his philosophy is to create a drink flush.
So he want’s to make enjoyable, nice wines.
Also more high end, but really people just have to enjoy his wines.
Drinking wine should be easy, not rocket science!

We tasted a lot, I think almost everything he produces!
Amazing! All the wines were so mineral, also fruity, pure and refined!

It’s incredibly difficult to pick favorites here.
Ok, so I won’t.

I do want to give my note from a wine!

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The Purist Riesling 2014,
Which is very fresh, mineral, fruitiness of peaches, high acidity, medium bodied and has a medium finish. But is so light, fresh and pure.
This was the first wine we tasted and it immediately gives you the style of wine he makes!

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The Trink Flush 2015 is made of Pinot Blanc, Elbling and Riesling!
This wine has a little less acidity, is very fruity, is quite mouthfilling with a medium finish.
It’s what he described he want’s! A light, comfortable drinking, no fuss wine!

We tasted a great deal more, but again quite boring to read!

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What I found out is that a lot of wineries in Germany make a Secco.
I was like what in the world…. Is Secco?!
Well, it’s wine with CO2 added.
In most cases it’s a little sweeter with a high acidity, very fruity and quite affordable!
It’s really refreshing, easy drinking!
Also, Axel made a Rose Secco. Very fresh, red fruits, not very complex, but it’s not necessary for this style of wine.

This for the RIESsearchING at Axel Pauly!
If you require any more information, please ask or visit the website: Axel Pauly.de

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Enjoy reading with a nice glass of Riesling and I’ll see you the next RIESsearchING!

RIESsearchING at Carl Loewen!

Hi Riesling lovers,

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As I said, I have been on a wine/Riesling trip to Germany.
Together with my mom, who was amazing help as always!

First, we visited the Mosel for 3 days and afterward we went to the Rheingau.

We visited a lot of Wineries and had a lot of explanations, as seen before:
Everybody does it different.

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About the Mosel I have found out that every village has a vineyard that is called
after a Sonnenuhr. Which at first was rather confusing…
But it all worked out well!

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The first winery we visited!

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Carl Loewen!

Karl Joseph left, Christopher right
Karl Joseph left, Christopher right

 

His son Christopher welcomed us and gave us an explanation of the winery, how they work and
a small explanation of the region.

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The winery is found in Leiwen on the Mosel a little beyond Trier.
The most famous vineyards around there are with no doubt the Ritch, Maximin Herrenberg, Maximin Klosterlay and Laurentiuslay.
A lot of slate in the vineyards, gray and red.

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The first thing Christopher said almost immediately is that “Riesling is made in the vineyard”.
Not in the cellar!
What I utterly understand!
So, the only thing he does after the grapes are picked is: press the grapes, put the most in tanks and let it ferment. They do not add yeast strains and there is no temperature control.
Everything happens naturally.

They too have some Pinot Blanc planted. This has become the second most important grape variety at the Mosel. Because also Pinot Blanc (Weissburgunder) reflects the soil in a great way in the glass.

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At Carl Loewen they use an Alsace clone Pinot Blanc. So they can create a little depth in the wine and it can handle some oak maturation. The Pinot Blanc is not made in a typical style from the Mosel.
A slight residual sugar, very fruity and let’s face it made as Riesling?!
They don’t do that here.
They give the wine a maceration, before pressing and the wine stay’s 12 month’s on the lees.
The Pinot Blanc is a very nice everyday drinking wine!
With white fruits, rather high acidity, very buttery and a touch of oak. Besides, it’s very light in alcohol.
This is what Mosel is typically recognized for.

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He’s Rieslings are all quite different, this is because of there is no intervention during fermentation.
Overall they are all very mineral reflecting the soil and some more fruity than other ones.

For the Riesling vines he uses or very old vines, or he uses a clone that produces very tiny concentrated berries even if it’s a young vine.

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Let’s talk about my favorites:
The Quant Riesling: this is a blend of different vineyards.
And Quant in the local dialect stands for Good!
It’s quite mouth filling for a Riesling, it has some residual sugar but also has a lot of acidity to counter the sweet touch.
There is some minerality and fruitiness like apricots and peaches.
The finish is medium to long and refreshingly clean.

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The Varidor Riesling:
Also a blend.
Vari means variety and Dor means gold.
The wine is very mineral with a hint of petrol. Ripe apricots are detected,
also with a lot acidity.
It’s a very refreshing wine with a long finish!

 

 

I could go on about the wines, but that can be quite boring to read.

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So, this for the RIESsearchING at Carl Loewen.
Enjoy reading and if you desire to find out more about the winery and the wines
You can always ask me or visit the website: Weingut Carl Loewen.de

Enjoy a nice glass of Riesling and I see you the next RIESsearchING!

A guide to Riesling!

Hi Riesling fans,

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RIESsearchING just turned 1!

1 year and 34 posts later, I have learned a lot!
My grammar is better and my sentences make more sense as in the beginning.
Besides, I have learned so much about Riesling!
Unbelievable, and yet I am learning more every day!

Also in 2 weeks I go for a Germany, Riesling trip.
That’s a little bit to celebrate the 1 year RIESsearchING!
It’s going to be 4 day’s non stop wine!

For this blog:

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What if you can’t see the Riesling in between all the other grape varieties with Riesling in the name anymore?

No worries!

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I am going to present you a little guideline and the facts of Riesling
and it’s name stealers!
Because why would you name a grape variety you found after one that
already exists?
Because they want to pick a little seed of the already famously and great variety
called Riesling!

 

 

Let’s start off with The one and only Riesling!

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Riesling, also called: Weisser, White, Rhein, Rhine, or Johannisberg Riesling,                   Riesling Renano,Renski Rizling, Rizling Rajinski, …
It’s a white grape variety. Most planted and born in Germany.
Daughter (yes Riesling is a girl) of Gouais Blanc and sister off for instance
Chardonnay and Pinot Noir.
It is a very aromatic grape variety, with a lot of fruit, a great acidity, picks up the minerality from the soil and not to forget the “norisoprenoid hydrocarbon 1,1,6-trimethyl-1,2-dihydronaphthalene”or “TDN” to be short. This is the flavor compound in Riesling that creates the Petrol aroma.

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Welschriesling, also called: Olasz Riesling, La! Ki Riesling, Rizling Vlassky, Graševina, Riesling Italico, …
It’s also a white grape variety, but is unrelated to the German Riesling.
Welsch even means Unrelated in Germanic languishes.
Most Welschriesling is planted in Eastern Europe.
This grape variety needs a little warmer climate, if too cold the acidity is unpleasantly pungent.
When ripens well it can be great.
Where most just acidic wines with not much more flavors are produced.
But, lately in Austria there are some great dry whited and amazing Eiswein, Beerenauslese and Trockenbeerenauslese is made from Welschriesling!

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Cape Riesling or Clair Riesling, is actually another grape variety called:
Crouchen Blanc.
It is a white grape variety, which produces neutral wines.
Most planted in South Afrika and Australia.
Since 2010 Riesling can not be printed anymore on the labels of this wine.

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Banat Riesling, also called: Kreaca.
Is a white grape variety grown in Serbia and Romania.

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Roter Riesling, actually is Riesling but with a color mutation.
So this variety is very related!
The vine produces mostly a mix of white and pinkish berries.
The wine tastes quite similar but fuller bodied mostly.
I hope to buy a bottle of Roter Riesling wile I’m in Germany.
In Oestrich-Winkel in the Rheingau is Weingut Allendorf, who keeps some Roter Riesling alive and makes wines from the grape!

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Let this be your guide when you are not certain what you’re buying!
This will hold some answers for you!

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Enjoy reading and enjoy your Riesling!

Source:
The wine grape book by Jancis Robinson,…
The purple pages of the Oxford companion on Jancis Robinson.com

See you the next RIESsearchING!

Generation Riesling!

Hi Riesling fans,

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It has been some time now…
I know!
Constantly on the move.
Besides, I had a case study to prepare last month about Social Media wine marketing.
Which I have learned a bunch about!

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Anyway.I am redirecting my focus on Germany for a bit.
Because, this summer I go for a 5 day trip to Germany.

For yes, you know it: Riesling!

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With my case study behind me and a lot of Riesling in front of me.                                                    I am going to talk about Generation Riesling today.

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Generation Riesling!

This is an innovation of the German Wineinstituut.
To attain a positive look on German wine again!
Because, let’s face it, folks. Previous generations do not drink German Riesling…
It is very logical and has good reasoning.
Wines such as Schwartze Katz and liebfraumilch.
Huge mass production and nearly good enough to produce a sauce with.
Lately they are better, but even so this is not at all covering what german wine
Is all about and has to offer a lot more!

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Why the name Generation Riesling?
Easily, the members cannot be over 35 years old.
It’s entirely about having a fresh take on German wines.
Not only Riesling. But Riesling is the most important grape variety in Germany.
It’s born there!

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This year they are celebrating 10 year Generation Riesling!
10 years ago, they started with 80 members, today their over 500 members!
Their task is to promote German wine as ambassadors on trade fairs and events.
And they are good at it!

 

 

First time I came in touch with Generation Riesling was this year at Prowein Dusserdorf.
They are innovative, interesting, young winemakers who do not want to throw away tradition, but embrace it in different en new way’s!
They utilize new materials and less chemicals to make the wine.

DWI / PROWEIN in Düsseldorf / Foto: Jakob Studnar

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In today’s marketing word of mouth is really important!
And by attending events and trade fairs Generation Riesling
generates this.
Also social media is important word of mouth!
And younger generations are subject to this!
As, for instance the International Riesling Foundation (also something to blab about!)
Shared an article about Millenials their input in reviving Riesling wines!
The wine has to taste good and look fun and be easy to sway around.
That’s a winning streak recently.

For the 10 year anniversary this year Generation Riesling does some events in Germany.
And the events already had some outstanding feedback!

In the Netherlands they also did some events with the support of Alain Jacobs.
He is the man who manages events and works for the German wineinstituut in Belgium and Nederland.
He is the man around here that’s involved in Riesling!
He also does fun things on prowein every year.

For more information, go here:
Generationriesling.com
http://www.winesofgermany.co.uk

On my trip, which I will be writing about!
I also visit a lot of members of Generation Riesling!

See you the next RIESsearchING!

Riesling Masterclasses!

Hi everyone!

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It has been some time, because I was really busy!
I have done my WSET Spirits exam earlier this week.
Besides, I worked my butt off in a second restaurant.
And I gave 2 master classes!

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The first Master class was where I did my school time. Here in Antwerp PIVA!
It was fun to do and we gave an amazing Riesling tasting!
We, are me and my mom!
She gives wine classes in Aalst at Tanerra under Wine in Words!
www.wineinwords.be

Anyway. We got going off the tasting with a sparkling Riesling Sekt from Solter, who is based in the Rheingau, Germany.
It has a nice mousse, was delicately refreshing and complex and after it had the time to breath the amazing petrol aroma came up!

As, second wine we had also a German wine from the Mittelrhein.
The base wine from Toni Jost a Riesling Trocken.
It’s refreshing, fruity and mineral with a quite short finish which is a little acidic.
Hence, it’s a fresh glass of wine.

The next wine is from the USA, Ancient Lakes AVA. The Kong Fu Girl Riesling!
This has a little more residual sugar, but has enough acidity to make it still a fresh wine. This wine is surprisingly complex, very mineral, fresh fruit and some tropical fruit and the wonderful petrol aroma jumps out of the glass! A long finish makes it altogether, even more fantastic!

Than as sweet wines we had a Fine Herb from Fritz Haag, from the Mosel, Germany.
Normally fine herb is a flabby sweet wine which Germans drink all day long.
But not this one!
It had a nice texture, the acidity balances out the residual sugar and there is a fresh mineral touch. So, really good for a fine herb!

As second sweet and last wine, an Auslese from Karthäuserhof out of the Ruwer region in Germany.
It’s a lot more concentrated, had a deeper color.
The wine is sweet, with a lot of complex flavors, minerality, petrol and still freshness.
Also a long finish makes this a nice stopping point!

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We also presented a second Master class in one of the classes of my mom in Aalst.
Where we gave one more wine to taste.
A Selected Harvest Riesling out of New Zealand.
We served the year 2000 which was so complex! Very sweet! With candied fruit, tropical fruits and a good deal of acidity to counter all the sweetness!
A long, complex finish made this tasting amazing ass well!

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Besides, an ex colleague of mine came over.
He works now for a London spirits brand: Sacred!
They distill Gin, Vodka, Bitters and Vermouth.
They use vacuum distillation, which implies they do need a lot less heat.
And the botanicals do not decompose as much as in a normal Pot Still.
So, you have more the pure flavors of your botanicals!
I tasted their whole range!
-Sacred Gin
-Juniper Gin
-Coriander Gin
-Cardamom Gin
-Orris Gin
-Liquorish Gin
All have very pure flavors! Very nice!
The bitter Rosehip cup is like Campari, but much more elegant!
The Sacred English dry vermouth is a wonderful mix vermouth.
The Sacred Amber Vermouth is for sipping on the rocks and has a nice complexity.
The Sacred Spiced English Vermouth has a spicy complexity to it also for sipping
on the rocks.
There Organic Vodka is so aromatic!
And to finish Balder made me a Sacred Negroni.
Which is 1pt of Sacred Gin, 1pt of the Rose hip cup and 1pt Spiced English Vermouth, this all served over ice is an amazing aperitif cocktail!
Thank you Balder for the tasting of Sacred distillery!
For more info: http://sacredspiritscompany.com

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And Prowein was again this year!
I went for 2 whole day’s of RIESsearchING!
More later!

See you for the Prowein RIESsearchING!

 

Riesling in Russia!

Hi you Riesling fans,

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It’s been a while, because I started studying for the WSET Diploma Spirits exam.
Which, is coming up very soon…

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I did taste something unusual, simply fun.
Riesling Mate Winter, which is a Riesling wine infused with spices like ginger, star anise, cinnamon and a lot more.
To me, it’s like an unfortified vermouth, refreshing, tasty and not very sweet.
It is red colored which initially threw me off, but it’s quite nice!
I purchased it from a crowd funding Called Mari Mate join the Lama.
http://www.jointhelama.com/en/start/

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Likewise, I shared the drinks business Riesling Masters article on my fb page:
https://www.facebook.com/Riessearching/

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But the theme of today, Riesling in Russia.

Overall in Russia there are a lot of wines made from imported grapes who are low to mid priced. But the premium let’s call them home made, wines are wining space!
But still only 20% of the wines produced from grapes grown in Russia are sold in Russia.
The wine growing regions in Russia have a moderate continental climate with severe winters. In regions like Rostov and Stravopol the vines need to be banked with sand against lethal frost bite in winter.
Krasnodar is one of the southern regions and the most important wine region in Russia. Takes in a quite long autumn where grapes can ripen fairly. So also Riesling ripens quite well. Here in the soil is an honest amount of chalk and marl.

Likewise, there’s some ice wine made from Riesling in Russia.
But overall I can’t find tasting notes from 100% Riesling only ice wines.
I will taste some on prowein if there is, but I think there will be and I will discuss it when I did taste some.

What is also, I have not yet discovered a Russian wine in Belgium and I don’t think there is a lot imported or really a market for it right now.

Enjoy reading and I’ll see you the next RIESsearchING!

Sources:
http://www.telegraph.co.uk/sponsored/rbth/10023097/russia-wine-expert-view.html
Jancis Robinson.com and the Oxford companion