A lamely eBobish question re German Riesling vintages

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originally posted by David M. Bueker:
originally posted by MLipton:
'76 Auslesen are drinking quite nicely now, or so I am told.
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The ones that aren't dead (which is lots of them).
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You guys are way too serious. I'm still recovering from the sparkling ros of Malbec from Medoza (given props by TBPG) that was forced on me (along with a few tequila shots) this weekend.

Mark Lipton
 
originally posted by Claude Kolm:
A lot of the producers like to serve them with venison or wild boar. Meats go surprisingly well with them, and cheeses, too, of course.
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Thanks, Claude, you always seem to offer something constructive. I remember the episode in Robinson's bio where Prum (I think) serves Kabinett with venison, but I rarely see that or wild boar these days at the supermarket. I also read a novel recently featuring Niersteiner served with lamb in the 20s (Maureen - please note the absence of apostrophe), but I'd like to start a separate thread on this. Cheeses make sense, though I've been grooving on white Burgundy and cheese lately.

originally posted by Arjun Mendiratta:
Depending on how much sweetness is left, fruity pork dishes, sausages and other charcuterie, battered and fried vegetables, and acidic fish preparations are the sorts of things I tend toward.
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Great suggestions, thanks. I guess the trick to a large degree is to anticipate the degree to which the RS has resolved through aging, and with the ALs, this naturally means more time in the cellar than with the SLs.
 
originally posted by Ian Fitzsimmons:
Thanks, Claude, you always seem to offer something constructive. I remember the episode in Robinson's bio where Prum (I think) serves Kabinett with venison, but I rarely see that or wild boar these days at the supermarket.
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There are various recipes in Italian and French cookbooks for pork cooked to taste like venison or boar. Basically, depends on marinade. I'll see if I can remember to look some up tonight.

Germans like to serve smoked pork with the wines, too, and smoked fish also does well.
 
originally posted by Ian Fitzsimmons:
[...] in the 20s (Maureen - please note the absence of apostrophe)
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Help out a non-native speaker! I thought one should use an apostrophe because this usage omits letters and numbers (i.e. both the 19 in front, so there should be an apostrophe; but also because 20s would be written twentys which is obviously wrong so it needs the apostrophe to show the plural "twenties" where the "i" and "e" are not written). I thought that e.g. the NYT uses the apostrophe for the plural in this case, so I assumed it wasn't wrong. But apparently my reasoning as to its inclusion was?
 
I don't think there's complete agreement on this point, but the way I was taught -- and the style I follow -- is that you only employ the apostrophe to indicate pluralization if to omit it would cause confusion. For example:

The participants are in their 20s and 30s.

Icelandic sure is full of i's, isn't it?

In the latter case, without the apostrophe the sentence becomes Icelandic sure is full of is, isn't it?, which doesn't make any sense.

But otherwise, not only do I think it should be used, but I think it causes confusion to do so.
 
originally posted by Claude Kolm:
originally posted by .sasha:
originally posted by SFJoe:
I think many folks need to raise yields so we can drink kabinett again.
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Perhaps 2007 will relieve your concerns, even if temporarily.

If you can deal with SC , that is.
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Actually, despite the reputation of the vintage, there are still a lot of high alcohol Kabinetts out there from 2007.
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wait, high alcohol or high potential alcohol ? now you have me worried
 
originally posted by .sasha:
originally posted by Claude Kolm:
originally posted by .sasha:
originally posted by SFJoe:
I think many folks need to raise yields so we can drink kabinett again.
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Perhaps 2007 will relieve your concerns, even if temporarily.

If you can deal with SC , that is.
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Actually, despite the reputation of the vintage, there are still a lot of high alcohol Kabinetts out there from 2007.
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wait, high alcohol or high potential alcohol ? now you have me worried
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There are some 2007 Mosels out there at 7.5-8.5% that taste like Kabinetts, but also some that are too sweet. There are also others out there at 10%, even 11%. Similar in other regions (adjusting standard and resulting Kabinett alcohol levels up a percent or so). So to answer your question, I guess, both.
 
originally posted by David M. Bueker:
Depends on how you like them. '95 and '98 are drinking quite well now at kabinett & spatlese level. I opened a '97 Christoffel Treppchen Auslese** the other night that was fully developed in terms of resolving its sugar but not in terms of flavor. Problematic.

I could go on for a while, but I just did this whole thing last month on Garr's board.
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David, the politburo has come to my house and has locked my computer from being able to access a number of important websites.

Could you at least give us some indication of where you stand on 99s and 00s ? Both too soft, or are there nice surprises ? I recently discovered a six-pack of 99 Loosen ET Kab which I did not know I owned, and while I was very happy to drink it ( tried one and then served the other five at a party ), it certainly wasn't something I'd go out and look for specifically.

TIA
 
originally posted by MarkS:
I think many folks need to raise yields so we can drink kabinett again.
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You mean you don't like having the Germans practically give you auslesen for a kabinett price? Why you UNgrateful $!%$()!%
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This is mostly because the prices for aus/spat seem to have not risen as much in the post-01 frenzy as the kabs have. Or so it seems to me, in my haphazard following of that market.
 
originally posted by VLM:
I'm drinking my 2002s. I'm done aging this stuff.
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some to think of it, christoffel 02 UW Aus was just fine on thnxgvng
 
1999 sure is a soft vintage, but some of the wines are very tasty. I had the Donnhoff Dellchen kabinett a few months ago, and it was delicious. 1999 will never be a year I look to for a transcendent experience, but I think it will remain quite drinkable in an uncritical way.

2000 for the most part is off my radar. There's too many weirdo wines (in a bad rot way), such that I blew through 80% of my bottles a while back. I have maybe 12 bottles left in the cellar, mostly being held for a vertical of a particular, cultish producer who shall be named in the prior paragraph.

Some 2001 kabinetts are starting to come into their own. It seems surprising, but it's true.
 
yes, I've recently pulled and enjoyed a spatlese from abovementioned cultish producer in 2000, but upon further reflection realized that it was the vdp auction version of the wine
 
Pretty much all the 1999 Donnhoffs are drinking well.

What's frightening was that the 2001 Hermannshohle Spatlese was a true stunner a month ago.
 
originally posted by David M. Bueker:
Although I have rarely found that producer's auction bottlings to outstrip their "normal" counterparts by any amount worth paying for.
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It's largely a stylistic difference.
 
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