TN: Keller's base level dry Riesling with choucroute


Last nighta riff on choucroute (actually pretty standard, except for the hot andouille that joined the brats and smoked porkchops,. and the carrots that palled around with the potatoes) with some cauliflower as a side. I used a mix of off-dry and dry Riesling in the choucroute, then had the dry with dinner, the 2008 Keller Riesling Trocken (Rheinhessen). I wasn't moved by a much more expensive dry Keller recently, but I really enjoyed the basic estate trocken. Ripe fruit with a dry finish, grapefruity citrus with Granny Smith apples and white nectarine. Fairly full-bodied, vibrant acidity, nice length. Some stones and petrol lurking in background. Excellent for under $20 dry Riesling. B+ +
Grade disclaimer: I'm a very easy grader, basically A is an excellent=A0wine, B a good wine, C mediocre. Anything below C means I wouldn't=A0drink at a party where it was only choice. Furthermore, I offer no=A0promises of objectivity, accuracy, and certainly not of consistency.=A0=A0
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DaleW

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