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發表於 2015-8-23 22:26:15
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本帖最後由 fokker 於 2015-8-23 22:33 編輯
回復 老牛食嫩草 #41 的帖子
A matter of opinion really as to which is the best Riselings in the world. I travelled to Alsace twice in the mid- nineties and tasted through Trimbach, Hugel, Marcel Deisses, Paul Blanck, Zind-Humbrecht and many others. I have to say, even different producers in Alsace made different styles of wines that suit varied palates. Zinc-Humbrecht, for example make very complex wines with a fair bit of residual sugar; Marcel Deisses tend to make very terroir orientated wines that Riselings from different vineyards, because of different soil compositions, have very distinctive individual tastes. Hugel wines, to me, tend to to be very fruity without much acidity, and I do find them fat and flat.
I concede that Trimbach makes one of the best Riselings in the world, Clos St Hune. The 1989 Clos St Hune Riseling VT, Hors ChoIx, was one of the best wines, let alone red or white, I ever put in my mouth. I like Trimbach wines a lot, and they stick to a dry wine philosophy, unless the wine is a VT or SGN.
Regarding the petroleum taste, Australian Riselings tend to develop it even without many years of bottle age. I believe this particular attribute of Riseling is from the fruit itself and the degree of ripeness when picked. Aussie Rieslings never have a problem of ripeness and they develop this petroleum taste quick. They are also quite lemony as opposed to German flowery.
New Zealand Rieslings, esp. from central Otago, is another iconic wine. Fruity, minerally and with abundant acidity, they are also food friendly wines and deserve their accolades.
All I can say is that they are different, and each has it's own merits, characters and price wise. This is like a beauty pageant, to the eyes of the beholder, with a different price tag. |
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樓主: 老牛食嫩草
能克服惰性就離成功不遠了
在線雷達
大开眼界
發表於 2015-8-25 11:22:59
