Illustration by Anna Vu (@goodwinecrapdrawing)

Volume 2: The Deutschwein Edition

Max Sein Wein
2016
Le Blanc Nu II
Ortega, Müller-Thurgau
Franconia, Germany

As much as I love the labels on this one, I hate the condom-like wax cap. Be careful when you open it. Le Blanc Nu II is a very unique white wine made from a little bit of Müller Thurgau and mostly Ortega, a funky grape which is often used for sweet wine. Max left the crushed grapes for 12 days with the skin. They were then pressed and left untouched for 12 months when they were filled into bottles. With just 11 percent of alcohol, it is a very easily drinkable wine reminding me of pear and apple juice with some smoky and nutty flavors. It's very low in acidity and has some salty aftertaste which I think it would make it great with any sort of intense, raw fish like oysters.

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Weingut Schmitt
2017
Petillant Naturel Vol. II
Riesling, Pinot Blanc
Rheinhessen, Germany

For this month I picked their newest Pet-Nat, which is made with Riesling and Pinot blanc and for me can easily compete with classic sparkling wines. It's probably very close to a Cremant from Alsace. It smells like a yeasty tea of flowers mixed with quince juice. It has very balanced acidity with lots of yellow fruit and some subtle bitter aftertaste. It should work very well as an apéritif with sweet or savory finger food but also with lighter dishes.

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Enderle & Moll
2016
Liaison
Pinot Noir
Baden, Germany

The Pinot Noir Liaison is made from 45-year-old vines and can easily compete with some of the much more expansive versions from Burgundy. Although this one is actually a fantastic deal for you subscribers because this bottle alone will typically cost 20 Euros or more. I suggest to open this bottle at least an hour before and ideally to decant it. It will reward you with a lovely nose of spicy blackberries and some lighter cranberries. When drinking you might get darker cherries and some five spice aromas. It can easily be combined with many foods from basic pasta to more advanced French food.

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