Quote:
Originally Posted by Chest Rockwell
Riesling is one of those wines that can be very confusing and easy to get an off-dry if you don't know their labeling conventions. Look specifically for the word "Trocken" (halbtrocken or any other variation will be some level of off-dry) if you want a dry wine. There are also several levels of ripeness the grapes are harvested at that affect the body of the wine.
FMB, re: Sauv Blanc I've found I much prefer the old world styles to the new world (but that's the case with just about every varietal for me); by far most of the SBs I see are the New Zealand wines that are just punch you in the mouth with tart fruit and acidity. I like them when I'm in the mood for them or with spicy food and seafood. I tend to prefer, and you might like these better as well, SBs from the Loire Valley. Cooler-climate than the NZ/Chilean/etc. wines, so to me they're much more subtle and balanced. You still get the minerality and a lot of the same fruit profiles just in (IMO) a nicer package.
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Oh, I've had some Sauvignon Blancs that were pretty decent. Just this last bottle (SIMI, Sonoma) tasted like stinky cheese. I'll try some of those you mention.