Tag Archives: Riesling

Wine School Week Deux

14 Jun


Week two started off in a thank-God-I-ubered sort of way. We were supposed to have gotten to the Syrah/Grenache chapter last week but didn’t so we had yet even more things to taste and learn about. Friday night’s agenda:


I don’t think I had ever had a Châteauneuf-du-Pape and was very excited. I liked. It’s an elegant sip. 

I was perhaps even more excited to move into the Rieslings though. Even though it means learning the rather complicated German categorization of wines based on when they are picked. You’d think that it would be the way to know how sweet a wine is going to taste but really all the first three levels (Kabinett, Spatlese and Auslese) tell you is how much sugar the grapes had before being fermented. If all that sugar gets converted to alcohol it could be a grape picked later in the season, with more sugars developed, yet it still would be dry on the palate. Also despite the fact that “trocken” means “dry”, a trockenbeerenauslese is not dry. Nor a beer. 

It is a wine made from grapes affected by noble rot and therefore extremely sweet. The “trocken” refers to the dried out appearance of the grape when picked. 

But still Riesling was fun.

As were the others but dang was that a night. And things were not getting too much lighter the next day:


The next day we sped through sparkling wines, sweet wines plus port and Sherry. Before lunch.

Oof.

After lunch was hard alcohol which fortunately did not involve too much tasting, as I don’t think we are going to get too many questions about cognac, whisky and such. But I do now understand the inner workings of both pot and column stills.

And now I am off to make more flash cards to study with. Cheers, dahhhhhling!