Archived posting to the Leica Users Group, 2012/01/14
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Message du : 14/01/2012 00:05 De : "Robert Baron " <robertbaron1 at gmail.com> A : "Leica Users Group" <lug at leica-users.org> Copie ? : Sujet : Re: [Leica] Lika Drinka Leica ==On Fri, Jan 13, 2012 at 3:06 PM, EPL wrote: > Weingut Josef Leitz in Ruedesheim on the Rhine, in the Rheingau region, is > one of Germany's better wineries. Today in the hands of Johannes Leitz but > with origins back in the 18th century, the estate owns vines in several of > the best vineyards on the Ruedesheimer Berg, including Rottland and > Schlossberg. > > The estate grows only Riesling grapes and specializes in late-harvest white > wines, including some which are intensely sweet, although the property is > also following the German trend towards dry wines too. > > The Leitz wines can sometimes be found at retail in the USA and the UK. > > There is apparently no connection to the Leitz family of Wetzlar. Most of > the remaining Wetzlar Leitz descendents moved to Canada some years ago. > > Emanuel > > The 'normal' price at the store in a suburb of Oklahoma City is $18.99, which I don't consider particularly high for a good German wine. The tasting notes posted on the bin said 'dry' but as it is identified on the label as 'riesling trocken' I assume it has a sweetness component. Trocken means dry Bob. Yet "dryness is a matter of local/personal taste; I consider most German "dry" wines as (way) too sweet, and good for the icecubes and sparkling water treatment :- This might be due to the addition of plain sugar, or to over-ripeness of the grapes, depending on the producer. It fouls your taste just as Coke does. No structure, no details, no pleasure. A "proper", "fair" Riesling should be a highly subtle balance between sugar (yet sweetness declines over time), acidity (the wine keeps longer then, up to 30 years contrary to common belief), and even sourness. These three basic components give the wine its skeleton/backbone. Then the place it was grown will bring in more fragances and tastes - minerality, flowers, etc. I bet the expert on the list should be Jean Michel who's been cruising the Alsace region for years on, even if for other reasons. In the meantime my tip is to buy them by the dozen and open one every two years, unless at some point you feel it will be to late, and decide to invite friends. Happy tasting :-) Philippe --Bob _______________________________________________ Leica Users Group. See http://leica-users.org/mailman/listinfo/lug for more information