Menage a Troix

Remembering a couple of positive experiences from Folie a Deux, I purchased a bottle of their Menage a Troix 2005. Last night, with some pan broiled lamb chops, I satiated my curiosity.

In years gone by, I always associated residual sugar as a positive element in Reislings of Spatlese, Auslese, Beerenauslese and Trockenbeerenauslese rank.

However, For my palate, any residual sugar in a red table wine is to be considered a negative element. Such was the case with this wine. Upon opening, pronounced Cherry nose was the dominant element, as was also present in the first pleasant sip. Then, the cloying overtone of sweetness began to creep forward more and more. They didn't state the proportions of Cabernet Sauvignon, Merlot, and Zinfandel used, but no matter.

On the 20 point Davis scale, I would give it a 14.

Disclaimer: I am a very harsh grader. Having been fortunate to have tasted a handful of wines that deserved a "19," I can only look forward to experiencing something so beyond reproach that a "20" will be mandatory.

Godzilla

Yes residual sugar in a red table wine is not liked by many today. However in the past, excluding some fortified wines such as port, there were quite a few sweet red wines of high quality made, and liked by many, especially in the 1800s and early 1900s. Some are still made today. Quite a few Italian red wines that we know today also have traditional sweet versions. In some regions these sweet reds are now seldom made, but other regions continue the tradition to a limited extent. Germany also has a tradition for making red wine from Pinot Noir in a limited region or two along the Rhine. In many years these wines are just pink and dry or just slightly sweet. However in very ripe years, a few very sweet red wines including auslese and above are made. Austria also has a tradition of making sweet late harvest wines from just about any grape they can grow, including reds, given a year that is suitable.