Getting started on the second of the three white wine chapters in the book. I’ve already learned a lot about whites … and that white wines remain not my thing. This is important, though, so I’m going to keep pushing through, so I can get to the Bordeaux…
One Wine, Tasted Alone: Dr. Konstantin Frank Dry Riesling 2007
This wine was surprisingly good. The wine was pale yellow, with light aromas of minerals, pears, grapefruit, and passion fruit. It’s off dry with medium body, low flavor intensity (lemon, green apple, pear) and a nice long, if simple, finish.
Honestly, this is a pretty damn good wine. It’s not complicated, but it’s incredibly well made with a nice long finish. This is a fantastic wine for an appetizer course, and the acid is strong enough to make for a nice palate exciter. Great QPR for $20 or so. It did okay with Jambalaya, even if this probably isn’t the best pairing on earth of wine and food.
Two Wines, Tasted Together: Dry Creek FumÃ© Blanc 2009 and Mason Sauvignon Blanc 2007
Sauvignon Blanc is such a boring grape. The Dry Creek was alright; pale yellow with aromatic notes of grapefruit, pear, lemon, and granite.It’s a bit off-dry, medium-bodied, smooth and moderately intense, with a nice spicy finish after some pear, baked apple, and peaches. Maybe a little pink grapefruit. A nice long finish, this isn’t a bad wine, though it sure could use a little more acid to improve upon the balance.
The Mason was downright boring. It was pale green with moderate aromas of flowers and peaches in syrup. It was medium sweet with a medium boody, smooth bordering on flabby, and mild flavors of baked apple and more flowers. What I mean is this is boring piss, and I don’t see the point. A little acid, again, could help with balance, but there’s nothing here to make it worthwhile.