Showing posts with label Riesling. Show all posts
Showing posts with label Riesling. Show all posts

Wednesday, September 5, 2018

A Tour & Tasting at Weingut Geheimer Rat Dr. von Bassermann-Jordan



Deep in the heart of the Pfalz wine country, located just off the famous “Weinstrasse” (wine street), a 300 year-old estate watches over the nearby vineyards in anticipation of the upcoming harvest. The Weingut Geheimer Rat Dr. von Bassermann-Jordan has created a legacy of internationally acclaimed Rieslings within a small town called Deidesheim. I was fortunate to receive a tour and tasting at the estate with Sebastian Wandt, Sales Manager, in late August.


Our tour started with a drive into the vineyards where Bassermann-Jordan grows their grapes. The estate owns plots of vines within 10 "Erste Lage" (the equivalent to Premier Cru) and 10 "Grosse Lage" (Grand Cru equivalent) vineyards. This year was very hot, with little precipitation – very similar to the 2003 growing season. Harvest will be starting extra early this season; the week after my visit, in fact, to ensure the grapes are at optimum ripeness and to maximize concentration in the resulting wines. 

From there, we returned to the estate for a tasting. I was surprised to learn that Sauvignon Blanc is gaining momentum within the Pfalz region.


Bassermann Jordann’s Sauv Blanc is abundant with tropical fruits like underripe pineapple and passion fruit, alongside nuances of the traditional grassy notes towards the finish. Refreshing acidity and a clean finish make this wine perfect for those who prefer a more fruit-forward style of Sauvignon Blanc.

A drier style of Riesling is generally preferred within the community of the Pfalz, and this 2017 Deidesheimer Kieselberg Riesling represents this style well with racy acidity, and stony minerality mid-palate. Combined with a complex flavour profile of white peach, melon and a hint of tropical fruit, this is a must-try for anyone who loves dry Riesling!


My personal favourite of the tasting was the 2017 Deidesheimer Leinhole Riesling Spatlese. Incredibly fresh and clean, with ample stone fruit aromas, bright acidity and honeyed stone fruit leading into a long, lush finish. The wine is on the sweeter side as Spatlese means "Late Harvest", but not cloyingly sweet at all. This Riesling will pair extremely well with desserts like strudels and fruit pies, and is equally as delectable on its own!


From there, we journeyed into the cellar. Built in 1822, the cellar has expanded as the estate grew in both side and wine production. A full library containing wines of each vintage from 1880 onward is contained here, and is also fully functional with stainless steel tanks and aging racks for the winemaking process. 

Bassermann-Jordan's wines are widely available internationally and through North America and offer a wide range of Rieslings that will fit your palate, as well as other varietals including Sauvignon Blanc, Spatburgunder, even Sekt! Special thanks to Sebastian for the tour and tasting. I wish Bassermann-Jordann a successful harvest, and a successful vintage in their wines!

Cheers!


Saturday, November 30, 2013

A Tale of 2 Wine Regions: Part 3 and Conclusion

One of the most well-known white wine grapes in the world is Riesling. Although it is widely grown in many countries world-wide, it is synonymous with Germany, where the first known mention of it was found, and where it remains the most widely-planted varietal today. Other regions that are known for their Rieslings include the Clare Valley in Australia, Austria, Alsace, and Canada, both the Niagara and Okanagan regions.

With hard wood on it's trunk and hardy fruit, Riesling grapes can withstand frosts and cold temperatures, and are resistant to downy mildew. It ripens late, which make it ideal for late-harvest wines, botrytised sweet wines, and even Icewine. Riesling wines tend to be high in acidity and low in alcohol, with a wide flavour profile that includes blossom, stone fruits, citrus, and even petrol and kerosene with age. One of the most unique characteristics of Riesling is it's aging power; it can last for 20+ years in a cellar.

My husband and I compared Gray Monk's 2011 Riesling with Trimbach's 2010 Riesling. The style of the Trimbach Riesling is similar to the "kabinett" style of German Rieslings: light-bodied, with high acidity and more citrus flavours on the palate. Alsace Rieslings tend to have more body, are higher in alcohol, and show a distinct flinty note. The flavours my husband and I detected were blossom, green apple, honeydew melon and lime.

I found the Gray Monk showed similar characteristics on the nose and palate, but it also had the traditional peach flavour that attracts many to Riesling. It had a little more sweetness (off-dry) and the acidity was more mellow in the mouth. It seemed to be more balanced than the Trimbach, where the acidity in the Alsatian wine seemed to overpower the flavour intensity. This surprised me because the Alsatian was older by a year, and I thought it would have settled more than the Gray Monk, which comes from a colder climate. Both my husband and I preferred the Gray Monk over the Trimbach because of these reasons. In comparison to the standard characteristics of Riesling, the wines were on par with eachother, and we ranked both Rieslings as "good" using the WSET Advanced quality assessment. In fact, all 3 varietals were ranked the same quality throughout the project. And all wines retailed under $30 CDN.

The final "scores", based on personal preference:

Gewurztraminer: Tie. My husband preferred the Sumac Ridge, I preferred the Trimbach.
Pinot Gris: Pfaffenheim 2010
Riesling: Gray Monk 2011
Overall: Tie!

So are there differences between Alsace and Okanagan's noble varieties? I would argue yes. The differences we found were in acidity levels (in 2 of the 3 varietals), body, and flavour characteristics. If you like wines that have mouth-watering acidity and minerality with apple and citrus flavours, Okanagan white wines are a great bet. If you prefer a more mellow, fruit-forward white, Alsace wines are a must-try. These would all vary due to the climatic and soil differences between both regions. However, there really isn't a difference between the wines that were compared when assessing the quality. Try it yourself and see what you prefer, you just may be surprised like we were!


Friday, August 30, 2013

A Tale of Two Wine Regions, Part 1

"So why do Okanagan wineries generally produce whites like Riesling, Gewurztraminer and Pinot Gris?" My husband asked me on our annual trip there this past month.

Good question. And coincidentally, those three varietals he mentioned also happen to be 3 of the four Noble Grape varieties of Alsace, France.

Let's face it, the Okanagan isn't known internationally as a major region with high-demand, high-priced wines. But Alsace is located in one of the most well-known wine regions of the world: France. If all three of these varietals produce the majority of the wines made in both regions, can Okanagan whites can be just as good in quality as Alsatian wines? I am hoping to find out, so I made it my late summer project of 2013.

The Purpose: To compare and contrast the flavours and structural elements of the Okanagan aromatic white wines with the quality of the same Alsatian Noble Varieties via 3 blind tastings of each varietal from both regions (6 wines total). Can my husband pick out which wine is from which region?
The Grapes: Gewurztraminer, Riesling, Pinot Gris
The blind-tasting "Guinea Pig": My Husband. I won't be tasting blindly (someone has to pour the wine!), but will be taking subjective notes as if I didn't know what each wine was
Timeline: 2-3 weeks, with 3-4 blog entries devoted to the project

Alsace and the Okanagan have a few terroir-related things in common. They are both classified as having continental climates, meaning there is a wide temperature range between the warmest and coldest months of the year (the Okanagan has a much wilder temperature swing). Both regions generally experience hot, dry summers and longer-lasting Autumns, ideal for ensuring the grapes have reached both full and physiological ripeness, and provides ideal conditions for late harvest wines. Both regions are also known to have arid, drier conditions; Alsace is protected from wind and rain thanks to the Vosges Mountains, and the Okanagan lies between 2 mountain ranges, creating an arid, semi-desert micro climate. The soils are extremely varied in Alsace, also due to the Vosges mountains. The Okanagan's vineyards are planted on sandy loam or alluvial gravel soils. This could reflect the differences in the wines between the two regions, as well as other factors like vineyard practices and vinification techniques, which can vary from winery to winery. But if the climate is fairly similar, do the regions produce similar wines?

We started with Gewurztraminer, a wine that enthusiasts tend to either love or hate. Wine snobs generally stick their noses up at Gewurz - the HoseMaster of Wine refers to it as "The first choice of sommeliers everywhere to be left off the by-the-glass list.", among other pretentious comments. However, women tend to love it for it's perfumed bouquet, slight sweetness and approachable, easy-to-drink nature.The German word for “spice", Gewurztraminer wines tend to be full-bodied, with an oily texture, low to medium acidity, and also can be high in alcohol, with aromatic notes of lychee, roses, and naturally, spice. Gewurz wines have proven to be a good match with turkey, spicy dishes like curry, and ladies' nights out. The 2 bottles we compared were Trimbach's 2010 wine (Alsace) against Sumac Ridge's 2012 Gewurz. Since I wasn't able to get both wines of the same vintage, I took into account the fact that Sumac's acidity may be higher and the flavours riper, whereas the Trimbach may be showing more signs of age (golden colour of the wine, smooth texture, etc). Both of the wines were bottled in the well-known "Flutes d'Alsace", a taller, thinner wine bottle with a long neck.

I found the Sumac Ridge Gewurz to have a complex and intense flavour profile of green apple, lychee, pineapple and blossom, along with well-balanced acidity. Although it needs a few years to settle a bit, it is drinkable now. My husband detected notes of nectarine & apple with a hint of minerality and crisp acidity.

The Trimbach Gewurz had the trademark oily texture with a rich, golden colour, smooth texture and flavours of pineapple, apricot and spice. My husband also found the Trimbach to be a thick and oily wine, with a bouquet consisting of green apple, blossom and honey.
We found that both wines had similar flavours; blossom, pineapple, the traditional lychee and green apple. Both wines also showed great body and flavour intensity, as well as intriguing complexity. The Sumac Ridge Gewurz showed a hint of minerality that the Trimbach did not have, and the Trimbach seemed to be more typical of a Gewurz wine with more aromatic flavours and the typical oiliness. When I asked my husband if he could pick out the Alsatian wine, he thought it was the Sumac Ridge.

All in all, my opinion is that Gewurztraminers from both regions have similar flavours and complexity and a few minor differences. But this is just my opinion. Despite the fact that some in the wine industry look the other way when it comes to this varietal, I recommend both of these wines for those who love Gewurz and the elements that make it what it is. Try it yourself and see what you think!

Up next: Trimbach vs Gray Monk: A Ries-slinging (like mud-slinging?) battle



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