2009 S.A. Prum Riesling QbA Mosel Essence

I almost didn't buy this wine. I have an aversion to wines from non-English-speaking countries that use English words in their names. The ostentatious "Essence" written upside the bottle nearly turned me off. It's too much like "Relax" riesling from Germany or, god forbid, "Blue Ridge" which you'd think would come from somewhere in the Appalachian mountains, but actually comes from Bulgaria.

But, it's Friday before a long weekend, it's 90 degrees out, I don't have air conditioning, or anything to do, and I wanted some cheap riesling. So there you have it. My standards are easily compromised.

The wine is a pale green-yellow in the glass (though I have to admit, I was looking more at the condensation on the outside of the glass, and thinking about how cool and refreshing it looked). The nose is intense with fruit - green apple, apricot - and floral notes, roses specifically. I also get a hint of...not petrol, exactly, more like pencil eraser, and something kind of like wet dog (though I suspect that's actually my dog, who is sitting beside me and who often plays in her water dish).

It's sweet on the palate, though not disproportionately so. The acid is right up there with it for balance, and there's a distinct tingle of effervescence on the tip of the tongue (thank you, screw top!). The finish is long and juicy, but there is a savory spice and minerality there, too, keeping the fruits in check. Pair this with some pad thai and you're in heaven.

All in all, best $14 I've spent in quite a while. Essence. Who knew?

Vintage: 2009
Grape: Riesling
Region: Mosel, Germany
Price: $14

2009 Nobilo Sauvignon Blanc Marlborough Regional Collection

Quick post this time, because I'm just really anxious to taste this wine. I found it on sale for $11 (normally $14, but still), and I just couldn't resist it. I've become quite a fan of the New Zealand sauvignon blanc, perhaps because they smell like the tropics. And believe me, buried under a cumulative 3+ feet of snow as I am, I could really use some tropics.

It's a light green-yellow in the glass; very green, in fact. The nose does not disappoint. Mango and papaya and tamarind, and a touch of something green and spicy - almost like a chile. The chile really carries over to the palate, too. It's not spicy hot, of course, and it's not underripe or green pepper - it's like a mild green chile! Poblano, Anaheim, cubanelle...mixed with heaps of ripe papaya. Oh boy, did I need this wine today! 

Either I'm getting better at picking wines or I'm becoming less discerning, because I haven't had a loser in quite some time. (Now that I've jinxed myself, stay tuned for my next tasting, which will inevitably smell like barnyard and taste like vegetable oil.)

Vintage: 2009
Grape: Sauvignon Blanc
Region: Marlborough, New Zealand
Price: $14

PS I think I'm going to stop giving my ratings. The more I learn and the more I taste, the more I realize that trying to put a number to a wine is kind of a lot of hooey.  Who cares what number Robert Parker, or Wine Spectator, or I can calculate based on the acidity, the tannin, the longevity, whatever.  I'll give you my opinion, and you can taste for yourself!

2009 Heinrich Seebrich Riesling Kabinett Rheinhessen Niersteiner Ölberg

I am soooooo excited for this wine. I might be drinking it a bit on the early side; the high acidity in many German rieslings will allow the wine to age and improve for much longer than most white wines. I bet this wine will be even better in 5 or 10 years. Of course, I haven't yet tasted it, so perhaps I speak too soon.....

It's a light lemon yellow with hints of silver in the glass - I might think it was a sauvignon blanc if I guessed merely on sight. There is also a hint of effervescence, likely due to the screwcap. There is some hefty lime on the nose - I can tell it's going to be sour! - along with some yeasty, baking bread aromas. This comes from the winemaker leaving the dead yeast cells (lees) in with the wine while it ages, and will also allow a wine to age better, along with the high acidity. There are also some floral and herbaceous notes - dill, I think. (I'm terrible with flower aromas - I clearly need to smell more flowers.)

Oh, yeah, I was right. This is a wine that could age for a few years. In addition to the acidity (which is certainly present, but not overpowering or out of balance) and the lees, there is also a hint of sweetness - sugar can help a wine age more gracefully. The designation kabinett, unless otherwise noted, does indicate a slightly sweet wine, but it is the "driest" of the different levels of ripeness by which German wines are ranked by law. I chose this particular wine because I'm making pork chops with apricots for dinner and I needed a wine that was as least as sweet as my entree. Drinking a dry wine with food that has some sweetness to it can make a great wine taste sour and boring.

That said, this is not a sweet wine by any means. The flavors are savory, dominated by dill and lime, and a touch of that distinctive riesling petrol or rubbery aroma (which Germans claim their wines don't have, but they do). i can still sense the effervescence on my tongue, which adds to the piquancy of the wine.

Now I have to go cook dinner before I drink all the wine by itself!

Vintage: 2009
Grape: Riesling
Region: Rheinhessen, Germany
Price: $14
My rating: 90/100