Prum Spatlese as aperitif??

Peter Creasey

Peter Creasey

Peter Creasey
Anyone see any reason why Joh Jos Prum Wehlener Sonnenuhr Spatlese Riesling '07 wouldn't work well as an aperitif?

Thanks for any thoughts!

. . . . . . Pete
 
originally posted by Peter Creasey:
originally posted by John McIlwain: Uh, sulfur?
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John, My recollection is that the sulfur nuance is light and fleeting; thus, not a detraction.

. . . . . Pete
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An '04 consumed in mid-October took 5-10 minutes in the decanter for the matchstick aromas to blow off and another 20 or so to really hit it's stride. I would think given the additional volume on the '07 that you'd want to give it some fairly serious air to let it really get rockin.
 
for rockin status, i suggest a couple of decades in the cellar / closet / voluminous underpants etc.

for now, why not open something that is actually fit for drinking?

fb.
 
Tasting notes on the Prum Wehlener Sonnenuhr Spatlese '07 are VERY favorable.

Might a Dr Loosen Wehlener Sonnenuhr Auslesen Riesling '06 work as well or better as an aperitif?

. . . . . . . Pete
 
is there any reason for y'all saturating the taste buds with sugar prior to eating?

i mean, it's all well and good an all that, but if you are planning ahead, surely you might think of going somewhere where there might actually be acceptable cooking to be had?

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'06 Auslesen are not aperitifs. They are typically very rich wines due to the ripeness and botrytis of the year.

As for the spatlese - why not drink it. Not everything has to be aged to its (potential) apogee. But do give it an hour in the decanter.
 
How's 'bout a QbA or a nice Kabinett? Sometimes less is more, or to paraphrase the late Paul Motian, more less is WAY more.
Best, John
 
Good suggestions...except that I've been hoping to use something that I already have on hand.

And VERY unfortunately my Riesling inventory is sorely lacking at this time.

. . . . . . Pete
 
Taste preferences aside, Rieslings in their respective categories can, like other varietals (apologies!), be judged according to important criteria e.g. balance, stuffing, aromatics, pleasurableness, food friendliness, and so on.

. . . . . . Pete
 
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