tag:blogger.com,1999:blog-1400591081262398605.post1947671963342705455..comments2024-02-13T12:23:47.647+00:00Comments on Wine, naturally: Why doesn’t Alsace produce drier wines?Fiona Becketthttp://www.blogger.com/profile/12970779962455905201noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-1400591081262398605.post-82194700690294507212011-06-19T09:28:29.117+01:002011-06-19T09:28:29.117+01:00Interesting point about NZ Pinot Gris, Angus which...Interesting point about NZ Pinot Gris, Angus which I agree is often offdry. Locally that would work with the Pacific Rim cooking but I find the sweeter styles quite hard to drink with classic European food. <br /><br />I do think it's vital that producers give some indication of sweetness though. <br /><br />And yes, Alex, you're right there are producers who favour a drier style. Bruno Sorg, Etienne Loew and Leon Boesch too.<br /><br />I bow to your wisdom on Belgians, Luc ;-)Fiona Becketthttps://www.blogger.com/profile/12970779962455905201noreply@blogger.comtag:blogger.com,1999:blog-1400591081262398605.post-33708646874198211032011-06-18T20:44:40.832+01:002011-06-18T20:44:40.832+01:00Good points. For drier Alsace I seek out Ostertag,...Good points. For drier Alsace I seek out Ostertag, Kreydenweiss, Boeckel, Roland SchmittAlex Bernardonoreply@blogger.comtag:blogger.com,1999:blog-1400591081262398605.post-49039971597933547762011-06-18T11:34:10.599+01:002011-06-18T11:34:10.599+01:00Thanks Fiona. I really enjoyed reading it!
Is wor...Thanks Fiona. I really enjoyed reading it! <br />Is worth pointing out that Z.Humbrecth has an 'indice' level on the labels of his wines.<br />This is to be found(usually) in the bottom right hand corner of the label.<br />Scale from 1 to 5, 1 been the driest.<br />I think this is a great idea to give the consumer and idication of the style & sweetness of the wines.<br />Grapes such as Muscat, gewürztraminer and Riesling to some extend are not so fashionable and popular, perhaps are a little to aromatic for the consumer ,this is what I find working in restaurants with these wines.<br />Since there is a revival for richer styles of Pinot Gris in NZ this is broaden consumers perspective and selling Pinot Gris from Alsace is now a bit easier.<br />Angus MacnabAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1400591081262398605.post-90648024199590164602011-06-18T11:05:06.075+01:002011-06-18T11:05:06.075+01:00You are 99 % right Fiona. I also want my Alsace wi...You are 99 % right Fiona. I also want my Alsace wines bone-dry; or then really sweet, but that’s another kettle of ... Baeckeoffe. Your 1 % of error is about my fellow-countrymen: the Belgian do NOT particularly enjoy off-dry whites; that’s a legend the Alsatian wine-makers have created for themselves!Luc Charliernoreply@blogger.com