A Wine Lover's Near Weekly Review Of $15 Wine - A German Riesling Signed Deinhard






     As you might be aware, sweet often German Rieslings are among our favorites. The Deinhard winery was founded in Koblenz way back in 1794. In 1843 they became one of the first German wineries to produce a sparkling wine, Sekt. Their managing directors were imprisoned during the Nazi years; I don't remember even reading about similar cases. Deinhard produces a variety of wines including Eiswein, which is not available in my area. Koblenz is on both banks of the Rhine, less than 100 kilometers (about 60 miles) southeast of Cologne. This is Riesling country. Julius Caesar's men built a bridge there, and you can still see the remnants. Our companion wine is a Serbian Riesling at about two-thirds the cost.

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed Deinhard Green Label Riesling 2012 11% alcohol about $11. Let's start with the marketing materials. Tasting Note : Pale straw colour; apple, melon and citrus with mineral notes on the nose; soft, off-dry wine with low alcohol and fruity flavours. Serving Suggestion : Serve chilled with veal picatta, Thai food or crab cakes. And now for my review.

At the first sips this drink was powerful and long offering fine acidity and good sweetness. The Matjes herring appetizer kept things basically the same except for flattening the wine's acidity. My first meal's main dish was homemade sauteed chicken breast nuggets. In response my glass's contents were very refreshing but its acidity was a bit harsh. This wine was long and offered great lemons. The side dish of cooked beets whisked away almost everything from the libation except for the acidity and a bit of lime. Fresh blackberries for dessert rendered my drink warm and sugary.

The second meal kicked off with Japanese rice crackers and Wasabi peas. The libation was delicious but was a slightly sodapopish combo of sweetness and acidity. The main dish, chili made with spicy salsa over quinoa, deepened the liquid somewhat. I did not get the feeling that I was drinking alcohol; this was dangerous, especially because the wine tasted so good. When paired with purchased babaganoush, eggplant drenched in mayonnaise, only some sweet acidity remained in the Riesling. Fresh raspberries rendered the drink wispy with just a touch of sugar.

The third meal was an omelet spiced up with a combination of basil leaves, cilantro flakes, cumin seeds, coriander seeds, and chicken powder. Our German friend was sweet, tasting of honey and was quite long. Fresh avocado stepped up that acidity as the wine shortened. Chick peas added even more acidity to the libation. Pickled roasted yellow peppers made the drink long and pleasan, however, I did have the impression that there wasn't much in my glass. Upon encountering fresh blueberries Winey recovered a bit. It was very pleasant but weak. And the second dessert of chocolate truffles left my wine with only the acidity, not very pleasant acidity.

Final verdict. I really don't plan to buy this wine again. There are so many sweet German Rieslings in the market, even more or less in this price range.






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Levi Reiss has authored or co-authored ten computer and Internet books, but definitely prefers drinking fine wine. He teaches computer classes at an Ontario French-language community college. His global wine website www.theworldwidewine.com features a weekly review of $10 wines. Visit his Italian wine website www.theitalianwineconnection.com .


Posted on 2014-02-02, By: *

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Note: The content of this article solely conveys the opinion of its author.


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