From a Member's Blog

Claude Kolm

Claude Kolm
"But the riesling grape is not a reliable friend. It's a friend who sometimes kicks your dog and sometimes gives you a bunch of lilacs tied with a ribbon."

The same can be said about the other grape that is nearly as expressive of terroir, Pinot Noir, aka among many German producers I visit as Red Riesling (not to be confused with the real Red Riesling).
 
I suppose that would be in contrast to chardonnay, which usually settles down next to the dog, napping and dreaming of...nothing.
 
Primarily an expression of personal taste and just fine for being so. My taste is a bit more expansive with regard to that grape but the opinion expressed is worthy of consideration but not about to alter my mine.
 
originally posted by Keith Levenberg:
I don't think I've ever had a really bad riesling.
Caada de El Valle. 100% riesling from Villatobas, La Mancha, Spain.

Bad.
 
I suppose that would be in contrast to chardonnay, which usually settles down next to the dog, napping and dreaming of...nothing.
Good one.
It's really more about the metaphor than the grape, about which I don't really have particularly strong feelings either way.
 
Learned something I didn't know from the recent AoE. Raveneau, Dauvissat, and somewhat Fevre all get their yeasties from a bag. Surprised me, that. I knew it was common in Champagne, didn't realize Chablis too - but I guess I could have connected the dots.
 
originally posted by VS:
originally posted by Keith Levenberg:
I don't think I've ever had a really bad riesling.
Caada de El Valle. 100% riesling from Villatobas, La Mancha, Spain.

Bad.
Victor, you've always been the epitome of consistency. I had become convinced there was no such thing as a "bad" Spanish wine. Is there nothing we can count on in this world anymore?
 
originally posted by mlawton:
Learned something I didn't know from the recent AoE. Raveneau, Dauvissat, and somewhat Fevre all get their yeasties from a bag. Surprised me, that. I knew it was common in Champagne, didn't realize Chablis too - but I guess I could have connected the dots.

Must be that cold northerly clime that kills all native yeasts, like a good winter kills nasty insectoids you find in the southlands all year.
 
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