A basic entry level German Riesling on screw cap that I got at a local supermarket here. Opened it two days ago and it was quite green, phenolic and almost harsh on the palate. But all that changed with the introduction of oxygen in a span of 48 hours – the wine turned out to be a lot smoother, a bit more integrated with distinctive green apple flavours, bright acidity and a touch of sweetness amidst its somewhat warm finish. I wondered if it has anything to do with the transition of leaf day to fruit day (today)?! Not quite the elegant and floral Mosel Riesling that I’m used to, but for RM33 a pop, I’d buy this again instead of some big jammy fruit bombs at much higher prices. Chill this really well if you wanna give it a go. And definitely grab something to eat with it.
Just a simple no fuss dinner with some chinese roast meat takeaway and a bottle of German Riesling (I drank it all!). I think I’m addicted to the roast chicken from this particular stall at Toa Payoh Central, but their soy-based braised chicken was less than inspiring, sadly. Next time I’ll just stick to their roast chicken and fatty roast pork. I literally had to stop myself from consuming too many of those deep fried lard pieces (in those kailan)! Anyway, the 2002 Spatlese Riesling by Von Schubert had a bright canary-yellow core; lifted aromas of yellow flowers, honey, fresh cantaloupe and spiced pears; ripe limes, lime peel, sweet n sour green mangoes on the palate with medium to medium-plus acidity. Finish was not as long as I hoped it would be but quite a refreshing drink with all the food. I won’t recommend drinking this as a dessert wine at all – probably best served just slightly chilled as an aperitif or with some light food. A slight whiff of TDN was detected but that was pretty subtle and forgivable. I could easily drink lots of this given its 7.5%v/v!!!
Nose: Plenty of candy aromas on first sniff. Ripe strawberries with hints of leather and faint cigarbox scent after some swirling. Slight spiciness/ white pepper was detected.
Palate/ Flavour: Medium acidity. Strong crushed raspberries and redcurrants on the palate. Its aftertaste reminded me of the 山渣片 (hawthorn fruit snack) I used to eat when I was a child. Medium (+) finish and balanced levels of tannins to drink this on its own.
Comments: Wine was supposedly aged in wood barrels but i couldn’t really detect it. A well made pinot that’s easy to drink without costing a bomb. Very approachable now.