Author darvidSite / BlogTrust Rating
Tasted On 02/12/2011Drink Dates
This wine has shut down a bit since I last tried it 18 months ago. Initially very glossy, more of a Spaet sweetness level than Kabinett, without particular depth or shape. Within an hour there was much more spice, mint, and fruit complexity, and acid "came forward" to rescue the wine's body image problems. This also reminded me that serving temperature is critical. From 48 to 53 degrees F. seems to work best. The next day (after being gassed and refrigerated overnight): More sparkle and verve in evidence.