How about Riesling as an aperitif?

For some avid wine enthusiasts during a reception interval before dinner, I'm vacillating between serving a Condrieu with a little age on it or a young Riesling. Toward the end of the reception, there will also be a red mystery wine as "Le Vineux Aventure".

The mystery wine and dinner wines are quite special so I thought a more understated reception wine such as Condrieu or Riesling might make sense.

I'm leaning toward the Condrieu but have not ruled out a Riesling (thus my question here).

. . . . Pete
 
originally posted by Peter Creasey:


The mystery wine and dinner wines are quite special so I thought a more understated reception wine such as Condrieu or Riesling might make sense.
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Not sure about understated, but for Riesling Aperitif I see three options:

1) My favorite would be 20 years plus Spaetlese (or Auslese if not too sweet).

But you want it young, so:

2) Recent vintage QbA or Kabinett trocken, almost all regions work.

3) Recent vintage QbA or Kabinett halbtrocken or feinherb. But these would have to be from a producer who really makes a classic Kabinett, otherwise too sweet for the start of a meal, imho. And that includes most Mosel estates these days. Best shot for both style and availability could be von Schubert Maximin Gruenhaus.
 
Guys, please help me out with "Le Vineux Aventure". My French (2 years in college eons ago) is minimal.

How should something like "Vinous Adventure" be properly expressed?

Thanks!

[EDITED TO ADD] Okay, I believe I just have learned that it should probably be "L'Aventure Vineuse". I suspected what I had was wrong and should have realized a better possible usage.

. . . . Pete
 
George, thanks for the substantive suggestions.

Unfortunately, the older Riesling(s) I have are too sweet; thus, I have been considering younger, dryer bottlings.

Based on what you say and what I've observed, my younger Rieslings might not measure up for this particular occasion.

. . . . . Pete
 
originally posted by Peter Creasey:
I have been considering younger, dryer bottlings...Based on what you say and what I've observed, my younger Rieslings might not measure up for this particular occasion.
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What wines do you have?

I'm sure they will be fine.
 
Looking at my inventory, two of the older ones I have are.

Joh Jos Prum Bernkasteler Badstube Spatlese Riesling '07

Joh Jos Prum Wehlener Sonnenuhr Spatlese Riesling '07

. . . . Pete
 
I believe 07s are tending to be shut down these days, so definitely don't go for the WS. You may have better luck with the Badstube, but didn't you mention something about having 'younger dryer' options.

Or just go to your local store and ask for recommendations!
 
I can't think of a riesling that *wouldn't* work just fine in this context, other than something clearly desserty like a TBA. Dry is good. Sweet is good too. People have no problem having sugary cocktails or a Lillet in this context--one of the most satisfying aperitifs i ever had was a Moscato d'Asti after a long car trip--so what's wrong with sweet riesling? That's the great thing about riesling. It's happy anywhere.
 
It might be true that most people would have no issue with a pretty sweet Riesling as Aperitif, at least in the US. But shut down or not I would rather start with water than with a Spaetlese or Auslese (shudder) that is not really old. Especially since the stuff got even sweeter the last 10 years.
 
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