Anybody have any opinions on the 2003 Germans?

Thanks to the both of you; and yes, more tests are in order!

Jason

I've tried both Leitz Rudesheimer Klosterlay and Dragonstone 2003 and found the Dragon much better, at least to my tastes- sweeter, richer, and very spicy. I will get as much of it as I can.

I am drinking the Monchhof Estate Riesling 2003 right now (It has a screw cap!), and I think it has quite strong acid and minerals; perfect balance with ripe (not really sweet) fruit. Lovely expression, tingly acid, cool and lively. 9% ABV. I can hardly wait till all 03 become available. This may be subject for another thread, but will most restaurant owners/sommeliers be willing to stock wines with screw caps? Having had two corked German wines recently I prefer caps, but will most wine drinkers? "Would you like to smell the cap Monsieur?" "What's your restaurants screwage fee?"

Here is the requested "other thread."

"kenneth mccoy" in news: snipped-for-privacy@storefull-3257.bay.webtv.net...

(Good one!) I believe, as also the question goes on to suggest, that it will depend on the clientele. More than on the owners and wine experts at the restaurants. Those with wine-sophisticated customers may be offering capped wines already. I haven't seen any data on this. (Certainly, synthetic corks are not novel; I've seen them in many US restaurants, although that is a less visible step.)

-- Max