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 | 2006 Fritz-Josef Schwibinger Riesling Kabinett feinherb Niersteiner Auflangen (Red Slope) Rheinhessen
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| | | Score | User | City | State | Country | Tasting Notes | Time |
| 75 | | | 93 | JaneGarvey | Atlanta | Georgia | USA | Germany is, of course, Riesling’s native turf, along with Alsace, France, which once was part of Germany. Planted on hills of red stone, these grapes yield a wine that reflects the distinct minerality of the soil. Riesling shows its classic self, presenting a pale straw color, and aromas and flavors that allude most discretely to the traditional yellow stone fruit characters. Low residual sugar (23 g/l or .23), brisk acidity (6.9 g/l or .69) and that intruiging minerality combine to craft a refreshing, mouthwatering wine with moderate alcohol (10%). This estate or weingut goes back to the 17th century. Note on feinherb: The term is being resurrected to replace halbtrocken, or off-dry. Trocken or dry Rieslings can often be mouth-searing, their acidity is so high, creating an opportunity for these well-balanced wines denoted by the term “feinherb.” They are gaining in popularity. The balance in this wine is what makes it especially splendid with or without food: cornmeal-crusted fried catfish with tartar sauce; fried oysters; smoked fish; smoked salmon with cream cheese wrapped in lavosh; fried chicken; roast pork; roast turkey; baked or roasted whole white fish, such as snapper, striped bass, flounder; crab; schnitzel; späzle; vegetarian dishes such as baked sweet potato-stuffed Vidalia onions; potato-focused dishes; nutty aged cheeses, such as German Hirtenkäse. I would also try this with salads and very lean beef.
Bacco Fine Wine | 07/01/2009 |
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