Comments on: What’s wrong with Riesling?

By: Brooklyn Winery

Brooklyn Winery — Wed, 04 Aug 2010 14:30:32 +0000

Thanks for a great post Steve! We love Rieslings and are looking forward to trying our hand at crafting some here in New York!

By: steve

steve — Mon, 02 Aug 2010 23:09:42 +0000

Randy, I totally agree. I always prefer a dry Gewurz from California to the off-dry kind.

By: Randy

Randy — Mon, 02 Aug 2010 22:49:19 +0000

Maybe if US winemaker’s would make dry Riesling rather than the off-dry stuff, folks would take to it more. This is exactly the case I’m finding with Gewurzt. Allow the juice to go dry, bump it with a partial ml and maybe some oak chips. Of course harvesting Rieslings with lower PH and low brix is, IMHO, a must.

By: steve

steve — Mon, 02 Aug 2010 14:13:18 +0000

Mike: I hear you!

By: mike

mike — Mon, 02 Aug 2010 08:35:37 +0000

One of my favorite surprises at a Pinot Noir tasting, is occasionally a certain Riesling producer from Marin will freshen a pallet or two with a cold pour of their latest vintage, and then inconspicuously put it back under their table. Riesling breaks should be REQUIRED at California Pinot Noir eventsin order to balance the flabby 15% alcohol bombs…baumes.