Once in a while I forget myself. I already reviewed this wine about a year ago. I guess it didn’t make much of an impression. It’s a German Riesling. It stems from arguably the best region for this sometimes noble, often pedestrian grape, the Moselle/Saar/Ruwer region of southwestern Germany, not far from France. I tried once again unsuccessfully to get information about the E. T. Drathen winery. So let me tell you a bit about the region. While it is only in third place volume wise, MSR tends to be the most prestigious internationally. About 90% of their grapes are white, with Spaetburgunder (known elsewhere as Pinot Noir) accounting for about 4%. There’s lots to visit in this historic area such as the Roman wine exporting city of Trier whose underground cellars can store about 8 million gallons (approximately 40 million bottles). Make sure to visit the local wine festival on the second weekend in October. The companion wine is also a Riesling, an Israeli late harvest (dessert-style) at three times the price.
Let’s start by quoting the marketing materials. “Tasting Note: Light straw yellow color; medium sweet with citrus, mineral and apricot aromas and flavors; crisp acidity with light body and fruity finish. Serving Suggestion: Picnic fare; Asian cuisine; fruits and mild cheeses.” And now for my review.
At the first sips this wine was pleasantly sweet with balanced acidity. The initial meal was composed of commercial pancakes featuring zucchini and other vegetables The Riesling’s acidity increased. It was refreshing and limey. Was it long? A trace remained. Fresh raspberries honeyed this liquid.
My next meal began with spinach in sesame seed covered puff pastry. Our Mosel friend responded with citrus and nearly sharp acidity. Its sweetness was pleasant. A boxed Baked Ziti Siciliano that I doused with grated Parmesan cheese thinned out the drink, which offered some citrus and a lightly metallic taste. Fresh blackberries “darkened” the wine and its sweetness almost disappeared.
The final meal featured kube, ground beef stuffed inside jackets made of ground rice and ground chicken breast. In response I got citrus and pleasant acidity with a tinge of honey, but the wine was too sweet. When paired with boiled potatoes cooked alongside the meat, the libation’s sweetness went into hiding as its citrus taste increased. Fresh strawberries rendered the liquid steely, yet sweet.
Final verdict. This time I mean business; I won’t be buying it again. But the bottle wasn’t bad for an inexpensive Riesling. This producer also sells a Liebfraumilch in liter and 1.5 liter bottles. I’ll buy his Riesling first.Access the companion wine An Israeli Late Harvest Riesling
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would
rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario
French-language community college. His wine websites include
www.theworldwidewine.com and http://www.wineinyourdiet.com
Visit his website devoted to italian travel www.travelitalytravel.com
Feel free to reprint this entire article which must include the resource box