Our most recent $10 wine was a white Gewurztraminer from the same German wine region and in fact, from the same producer. The Badischerwinzerkeller cooperative claims to be Europe’s largest wine producer. While you may be tempted to think of German wine to be white only, don’t. Take a look at the review quoted below. The times they are a changing. Our companion wine is another Pinot Noir from another perhaps surprising country, Italy. One costing only a few dollars more.
In the absence of marketing materials and an uninformative back label let’s start by quoting an unnamed Internet reviewer at the H. H. D. Imports website “Germany is the world’s third largest producer of Pinot Noir after France and the USA. This dry, international style Pinot Noir shows typical Burgundian Pinot Noir characteristics at a very competitive price point.” And now for my review.
At the first sips this wine was long and sweet but not unpleasantly so, ending with the taste of earth. In the presence of homemade vegetable soup, the liquid’s acidity perked up and I tasted dark cherries. When I added a generous dose of Yemeni jalepeno pepper sauce the condiment’s power was transferred to the wine. The main dish was homemade Sheppard’s pie. In response the fermented grape juice was dark, tasting of dark cherries. I prefer less sugar in my reds. The side dish was unskinned roasted eggplant brimming with garlic that gave my glass what it had before with the addition of smoke. Fruit juice candy for dessert rendered the liquid virtually non-existent except for some cherries in the background.
The second meal began with virtually tasteless Japanese rice crackers, but our German friend was dark and earthy. A barbecued chicken leg with a paprika dusted skin rendered the libation long and tangy but some salt seeped through. The companion chicken breast lessened all aspects of my drink, except that the salt increased. Ycch. For veggies we had green beans and onions in a tomato sauce. In response the Pinot Noir was long with a wisp of fruit but no tannins. Fresh raspberries for dessert rendered the wine dark, but flat.
The final meal centered on beef and chicken meatballs spiced with cumin, coriander, black pepper, and allspice. The liquid tasted almost like soda pop with a tinge of black cherries. Boiled beets rendered our liquid close to tasteless. It managed to rebound a bit when paired with zesty guacamole.
Final verdict. Nein. None, not nine. Not even one more. But this bottle won’t stop me from tasting the occasional German Pinot Noir.Access the companion wine A Venetian Pinot Noir.
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
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