Comments on: The geometry of wine and multidimensional Riesling http://www.drvino.com/2008/12/04/the-geometry-of-wine-and-multidimensional-riesling/ wine talk that goes down easy Sat, 20 Mar 2010 13:48:08 +0000 http://wordpress.org/?v=abc hourly 1 By: Ray http://www.drvino.com/2008/12/04/the-geometry-of-wine-and-multidimensional-riesling/#comment-183600 Ray Tue, 13 Jan 2009 14:57:38 +0000 http://www.drvino.com/?p=2780#comment-183600 Could it be that the warm weather Rieslings (ie Australian) finished truly dry have redirected the consumer's waning attention to this variety and its facets? Could it be that the warm weather Rieslings (ie Australian) finished truly dry have redirected the consumer’s waning attention to this variety and its facets?

]]> By: Dylan http://www.drvino.com/2008/12/04/the-geometry-of-wine-and-multidimensional-riesling/#comment-170416 Dylan Sat, 06 Dec 2008 19:21:23 +0000 http://www.drvino.com/?p=2780#comment-170416 What I like about the pyramid example as that it lends itself to an understanding of time's effect on the different sides of the pyramid. Certain flavor profiles may erode, allowing greater strength to the other 3 faces. What I like about the pyramid example as that it lends itself to an understanding of time’s effect on the different sides of the pyramid. Certain flavor profiles may erode, allowing greater strength to the other 3 faces.

]]> By: Evan Dawson http://www.drvino.com/2008/12/04/the-geometry-of-wine-and-multidimensional-riesling/#comment-170385 Evan Dawson Sat, 06 Dec 2008 13:15:37 +0000 http://www.drvino.com/?p=2780#comment-170385 WineWench - Agree strongly on Finger Lakes Rieslings, and yet I harbor some optimism. Instead of trying to mimic Mosel or Alsace, the best Finger Lakes winemakers (maybe a dozen out of the 106) are making electric, nearly totally dry Rieslings. In the long run I believe this will turn out to be a strong way to differentiate the region. WineWench – Agree strongly on Finger Lakes Rieslings, and yet I harbor some optimism. Instead of trying to mimic Mosel or Alsace, the best Finger Lakes winemakers (maybe a dozen out of the 106) are making electric, nearly totally dry Rieslings. In the long run I believe this will turn out to be a strong way to differentiate the region.

]]> By: WineWench http://www.drvino.com/2008/12/04/the-geometry-of-wine-and-multidimensional-riesling/#comment-170309 WineWench Fri, 05 Dec 2008 18:33:59 +0000 http://www.drvino.com/?p=2780#comment-170309 @Jesse....love the anthropomorphication (geez, is that a word?) of Merlot...nice! I wrote about Finger Lakes rieslings not long ago, and was griping that so many people think the only riesling there is is sweet...drives me nuts when I try to serve it at a pouring and people put their fingers up in the shape of a crucifix. It's got a bum rap, that's for sure. @Jesse….love the anthropomorphication (geez, is that a word?) of Merlot…nice!

I wrote about Finger Lakes rieslings not long ago, and was griping that so many people think the only riesling there is is sweet…drives me nuts when I try to serve it at a pouring and people put their fingers up in the shape of a crucifix. It’s got a bum rap, that’s for sure.

]]> By: Jesse Porter http://www.drvino.com/2008/12/04/the-geometry-of-wine-and-multidimensional-riesling/#comment-170304 Jesse Porter Fri, 05 Dec 2008 17:24:41 +0000 http://www.drvino.com/?p=2780#comment-170304 For whatever reason, I always visually associate Merlot with some kind of nebulous purple blob... but one that has legs and a face. So basically "Grimace" from McDonaldland. I'm sure there are a few rive droite producers who wouldn't care to hear that comparison. For whatever reason, I always visually associate Merlot with some kind of nebulous purple blob… but one that has legs and a face. So basically “Grimace” from McDonaldland.

I’m sure there are a few rive droite producers who wouldn’t care to hear that comparison.

]]> By: gary http://www.drvino.com/2008/12/04/the-geometry-of-wine-and-multidimensional-riesling/#comment-170272 gary Fri, 05 Dec 2008 12:11:14 +0000 http://www.drvino.com/?p=2780#comment-170272 Personally, I like my riesling in two circumstances. First I like the majority of Kabinetts/Spatelese with some age 7-8 years or more when the petrol nose begins to dominate and the components are more integrated so the sweetness is there, but less pronounced. Second, the "Erstes Gewachs" or "Great Growths" which by definition are made "dry", but still have a hint of residual sweetness in them. Love these wines and they allow for even greater food pairing as with the aged wines above. Personally, I like my riesling in two circumstances. First I like the majority of Kabinetts/Spatelese with some age 7-8 years or more when the petrol nose begins to dominate and the components are more integrated so the sweetness is there, but less pronounced.

Second, the “Erstes Gewachs” or “Great Growths” which by definition are made “dry”, but still have a hint of residual sweetness in them. Love these wines and they allow for even greater food pairing as with the aged wines above.

]]> By: Weston http://www.drvino.com/2008/12/04/the-geometry-of-wine-and-multidimensional-riesling/#comment-170251 Weston Fri, 05 Dec 2008 07:15:23 +0000 http://www.drvino.com/?p=2780#comment-170251 As long as there is Acidity to back the Sweetness tho I do prefer Kabinet Sweetness, and if it has a hint of petrol then bingo its the Riesling for me. Had a 93 Spatlese Riesling this Summer and MMMMMM was so good had it with the main course to with our dinner at Fuel Restaurant (the Sommelier/Owner has a Riesling Section on his wine list yummy) As long as there is Acidity to back the Sweetness tho I do prefer Kabinet Sweetness, and if it has a hint of petrol then bingo its the Riesling for me. Had a 93 Spatlese Riesling this Summer and MMMMMM was so good had it with the main course to with our dinner at Fuel Restaurant (the Sommelier/Owner has a Riesling Section on his wine list yummy)

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