Hey riesling drinkers, what's with all the sulfur?

originally posted by Kay Bixler:
Hey riesling drinkers, what's with all the sulfur?Lately I've been trying to drink dry riesling, some domestic, Donnhoff, Grunhaus, etc. and I can not get past the sulfur. The wines burn my nostrils and throat and end up going into the saucepan.
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Rather than cook with it, Kay, why not give it some air so it blows off?

More and more I'm deciding sulfur is our friend. A good friend. Getting tired of premoxed wine.
 
Brad, we tried. Two weeks in the fridge and still it burns. IT BURNS! Like .sasha says, I must be too sensitive to the stuff after drinking hippy wine for so many years.

Also, I know some winemakers who gas their hoses, tanks, bottling line, everything that can be gassed is gassed starting at the press. I'm wondering if these practices of limiting a wines oxygen exposure to basically zero during the process might have something to do with premox later on.
 
Happily, despite a steady diet of low sulphur wines, I am not sensitive to it so I can still enjoy MSR Rieslings.

How do you who can't handle sulphur like AJ Adam? I have a friend here who can't stand sulphur but happily drinks Adam.
 
originally posted by Kay Bixler:
Brad, we tried. Two weeks in the fridge and still it burns. IT BURNS! Like .sasha says, I must be too sensitive to the stuff after drinking hippy wine for so many years.
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That, or the Dressner spirit transference we did at the remember Joe jeebus worked.
 
originally posted by Kay Bixler:
Brad, we tried. Two weeks in the fridge and still it burns. IT BURNS! Like .sasha says, I must be too sensitive to the stuff after drinking hippy wine for so many years.
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That aside, have you also considered the quality of the actual wine you were drinking? That place has not lived up to its former glory for over a decade now.
 
originally posted by Kay Bixler:
Hey riesling drinkers, what's with all the sulfur?Lately I've been trying to drink dry riesling, some domestic, Donnhoff, Grunhaus, etc. and I can not get past the sulfur. The wines burn my nostrils and throat and end up going into the saucepan.
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I read this and had one thought - wuss!
 
originally posted by .sasha:
Something remarkable happened with 2010 CB GG Fahrlay.

Winegirl had a full glass. That's a full glass of riesling.

The empty bottle is currently on display in three museums in NYC. No one is sure which one is the original.
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Wot, wot, you claim?

Oh, yes. Actually.

I once again remove myself from this convo, but I cannot disavow.

Now back to the perfect storm.
 
originally posted by Salil Benegal:
originally posted by maureen:

I read this and had one thought - wuss!
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Leaves more Prüm/etc for the rest of us!
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Funny enough, I have fewer issues with Prum than a bunch of others, who use less sulfur. It's total sulfur vs free sulfur, I suspect.
 
originally posted by Brad Kane:
Personally, I think the real problem is drinking dry German Riesling.
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But at least you care.

I know where you are coming from, but the tectonic plates are shifting.
 
originally posted by Brad Kane:
Personally, I think the real problem is drinking dry German Riesling.
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I'm sticking to Austria for my dry Riesling fix. But there's nothing like a good Kabinett or Spätlese from the MSR or Nahe.

And .sasha, who are the others with whom you've had sulfur issues?
 
originally posted by Salil Benegal:
And .sasha, who are the others with whom you've had sulfur issues?
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it seems to vary from wine to wine, but recently I had some violent encounters with an F Haag and a von Schubert. And last time I was at Trier auction, i was surprised to find Prum not to be the worst offender to my nose/palate. But others had disagreed with me, FWIW.

And we are talking wines under cork here, of course.
 
Tradition is a pretty slippery concept.

It wasn't so easy to measure and calibrate sulfur usage a century ago; guess how the wines were stabilised back then?

One easy way to eat up sulfur is to help the wines referment (both alcoholic and malolactic) - Kay, I think you have the right materials to inoculate?
 
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