Riesling is very culty. Back in 08-09 when I’d gotten a bit of fame in wine, I would talk to regular people and totally blow their minds when I told them that wine nerds totally thought Riesling is the best thing in the whole world. Sure, a lot of average consumers think Riesling is just sweet-water, but when it comes down to it, when you talk to wine experts and masters of wine, they are all about the Riesling grape.
Ok, but what the hell is Feinherb?
Feinherb, for those of you who don’t know, isn’t an official classification, but something German winemakers use to describe a wine that isn’t all the way sweet, but has more residual sugar than halbtrocken. Kristen Murphy, who suggested this wine to me, refers to it as the DMZ of residual sugar.
Sniffy-Sniff: Beeswax chapstick, melon, pineapple, mochi.
On the whirl: Great acidity means it comes off as more dry than the Feinherb designation lets on. Notes of lemon-peel, flint, blue-stone.
Pair with: Fish, Oysters, Pool-parties.
What do you think of this new format? Let me know in the comments!