Quick rec for Riesling??

Some of the '06s have their added acid poking through right now. Very few growers have enough experience with this form of adjustment and quite a number erred badly.
 
originally posted by maureen:
Ian, try the 2008 Selbach Saar spatlese (a negociant bottling) that Macarthur's has in stock - it's delicious, very Saar-y, and only $15.
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Maureen, i am very fond of this wine in '08. I've heard only rumors about where Johannes gets the grapes (juice/wine?) for this; do you know where it is sourced?
 
originally posted by Yixin:
Some of the '06s have their added acid poking through right now. Very few growers have enough experience with this form of adjustment and quite a number erred badly.
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that's why I always add my own. I tell the winemakers not to bother. Same with champagne and sugar, you know.
 
At the diner I've seen sugar in little white packets and various artificial sweeteners in little pink, yellow, or blue packets. What color packet does the powdered tartaric come in?
 
originally posted by Jeff Grossman:
At the diner I've seen sugar in little white packets and various artificial sweeteners in little pink, yellow, or blue packets. What color packet does the powdered tartaric come in?
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actually, it comes in capsules, which are dissolvable in wine. But I remain suspicious of the supposedly neutral gelatin casing, and typically open up the capsules and pour the contents in. Regardless, avoid the green ones.
 
originally posted by .sasha:
originally posted by Yixin:
Some of the '06s have their added acid poking through right now. Very few growers have enough experience with this form of adjustment and quite a number erred badly.
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that's why I always add my own. I tell the winemakers not to bother. Same with champagne and sugar, you know.
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This is why I always keep some Saar gutsriesling around. Larger margin of error when adjusting.
 
Call me crazy, but I actually stopped buying Prum because the sulfur funk was unbearable not just on release but even in bottles with serious age on them. They say there's nothing better than Prum at his best... but I've never had that wine.
 
originally posted by Keith Levenberg: I actually stopped buying Prum because the sulfur funk was unbearable
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Keith, Yes, I'm aware of that as being an issue in some cases.

The reviews I've seen on this bottling are most favorable with no mention of sulfur. In fact, some reviewers remarked on the absence of same.

I had to make a snap decision on this offering and decided to go for it.

. . . . . Pete
 
Decant 24 hours before. I don't think the sulfur is so bad, and certainly the lab analysis I've seen points to him having lower free sulfur levels than his less esteemed colleagues (although bound was pretty high for the two vintages I know better - 1999 and 2000). I do think the wines are somewhat reductive right after bottling, and they're not always approachable after 3 years or so, but I like them young and love them old.

He also does better than anyone else I know in extreme vintages - the '84s and '87s are still great, his '03s are fantastic and while the small sample of '08s I've had was not inspiring I have every confidence they will come round in time.

Key difference is that there is now a clutch of very reliable producers who are exported and it's fairly easy to get a generic Mosel fix of very high quality. At the top level the differences are so minute that any number of factors (bad shipping/handling, wrong food, order in a flight of wines) could upset the "natural order".

That's my roundabout way of writing that while I'm a big fan, there are certainly plenty of alternatives which are just as useful at the table.
 
originally posted by Keith Levenberg: They say there's nothing better than Prum at his best... but I've never had that wine.
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People may say that but I'm not sure it very useful to speak in such superlatives. For my tastes I prefer to say there is a unique elegance to Prum that makes their wines stand out among others of the same caliber. Although clearly there are so many options for 'great' German riesling that we can scratch all sorts of itches without worrying about a handful of specific producers.
 
originally posted by Rahsaan:
originally posted by Keith Levenberg: They say there's nothing better than Prum at his best... but I've never had that wine.
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People may say that but I'm not sure it very useful to speak in such superlatives. For my tastes I prefer to say there is a unique elegance to Prum that makes their wines stand out among others of the same caliber. Although clearly there are so many options for 'great' German riesling that we can scratch all sorts of itches without worrying about a handful of specific producers.
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No
 
originally posted by Tom Glasgow:
originally posted by Rahsaan:
originally posted by Keith Levenberg: They say there's nothing better than Prum at his best... but I've never had that wine.
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People may say that but I'm not sure it very useful to speak in such superlatives. For my tastes I prefer to say there is a unique elegance to Prum that makes their wines stand out among others of the same caliber. Although clearly there are so many options for 'great' German riesling that we can scratch all sorts of itches without worrying about a handful of specific producers.
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No
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Ooops should have responded to your overanxious second post.

Rahsaan: Not enough insightful commentary in these parts for your tastes?

On Riesling? No
 
originally posted by Tom Glasgow:

Rahsaan: Not enough insightful commentary in these parts for your tastes?

On Riesling? No
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That's a shame.

Although I don't think much insight is required to understand Prum. The wines are great. But not for everyone. There's plenty of other wine for everyone.
 
originally posted by Rahsaan:
originally posted by Tom Glasgow:

Rahsaan: Not enough insightful commentary in these parts for your tastes?

On Riesling? No
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That's a shame.

Although I don't think much insight is required to understand Prum. The wines are great. But not for everyone. There's plenty of other wine for everyone.
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Rahsaan, just being obstreperous. Unfortunately Lyle has given up on boards as far as I can tell.

There's plenty of insight/advice here that I appreciate greatly.
 
Rahsaan is all about the subtle humor.

(Coming soon: a 300-word response from Rahsaan on why he is indeed filled with jocularity.)
 
originally posted by Peter Creasey:
originally posted by Keith Levenberg: I actually stopped buying Prum because the sulfur funk was unbearable
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Keith, Yes, I'm aware of that as being an issue in some cases.

The reviews I've seen on this bottling are most favorable with no mention of sulfur. In fact, some reviewers remarked on the absence of same.

I had to make a snap decision on this offering and decided to go for it.

. . . . . Pete
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I love JJ Prum's wines. Generally, I age them and do not drink them young. However, a friend opened a 2007 WS Spatlese when I was at his house for dinner and the wine was really good young. Did not have the sulfur funk I usually see in a young Prum wine.

And, Keith, don't stop buying them, just hold them. Prum's wines just age unbelievably well.
 
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