Recent content by georg lauer

Everybody can be a dotster. .......Georg

Not glorious enough to get it right, I guess. Is one typo the equivalent of 99/100 points?

Don't ever again call my g small.

I think this might explain a lot about the different preferences. For me, the foremost sensation is indeed “sweet”. There is clearly a huge interindividual variation of how intensely we perceive sweetness and at least for now there is no way to experience somebody else’s sensation.

Maybe it was the Covid vaccine. Actually, what else could it have been? I have had almost an aversion for quite some time time now, and so do several of my friends. We mostly switched to Silvaner, Pinot Blanc, and Chenin. Even Chardonnay. Unfortunately, I’m sitting on a huge pile of dry...

Mark, what I meant is the idea that acidity can reduce perceived sweetness so much that one drinks a Kabinett with 25g+ of sugar and thinks "this is rather dry". That does not work even with halbtrocken or feinherb, at least for me or anybody else I drink with regularly. They taste less sweet...

Mark, I anticipated that you would jump on this and you are obviously right. I am reasonably aware of the nuances in regional cuisines across Asia and their respective needs for a suitable wine. My early visits at the Slanted Door certainly opened new and unexpected horizons in that regard. The...

I would. I have heard many times how the Prüms serve old (and much less overtly sweet) Auslese with their stag roast. But just like any other off dry Riesling, I likely would have enough after one glass, even as I can imagine it going well with the pear and boysenberries they serve with it. It...

The overly fussy food with 20 tweezered ingredients that some/too many of the starred restaurants serve these days is imho rarely a good match for great wine. So Olney anticipated that one correctly. And I also fully agree that very simple dishes made with amazing ingredients are usually perfect...

I just realize that I got a bit ahead of things. This was the 24. Which I think was still from both vineyards. 25 was still fermenting.

Vacherin Mont d'Or and Reblochon would like to disagree. Depends which one. Some definitely benefit from a bit of cleaning imho (ie scraping the smear off), Limburger and Munster come to mind. And Bernard Antony seems also more in the remove it camp, one reason being that rinds often are what...

I am a bit surprised that people are so focused on the smell of the cheese or find it hard to eat....once you clean the rind, as one should, it is not that strong in smell or flavor. I am much more disturbed by this bizarre recipe. Heat the Époisses, drown in a hefty amount of a maple...

Monopol invented the thing afaik and they are super sturdy. There is a used one on ebay right now...

Seems an odd dead horse to beat. That Nobel Prize was awarded in 2017.

A friend brought the WB orange 23 to dinner tonight and I very much enjoyed it. Clearly in the “natural” camp but firmly rooted on the side of deliciousness and transparency. Really nice and great with a vegetable pasta. Earlier in the week I tasted Helmut’s recently bottled WB 24 sur lie (a...