Illustration by Anna Vu (@goodwinecrapdrawing)

Volume 26: The Family Edition

Bergkloster
2018
Riesling
Riesling
Rheinhessen, Germany

Another Riesling, another month. No, seriously this was definitely an one of my favorite Rieslings since I first tasted it. The grapes were picked in early September and one part was directly pressed, another part was fermented on skins which explains the nice orange color and the light tannic structure. After two weeks it was moved to old barrels and aged for 9 months on the lees. It was bottled with some residual sugar left, which explains why some bottles have a little bit of fizz. If you don't like it decant, which helps anyways to make it better. With some unripe fruit and nuttiness it greets you and adds some proper quince flavors plus a very balanced bitter finish. It's well balanced, but not bland. A good one to try with spicy food or a Belgian cheese platter.

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Weingut Trossen
2019
Purellus
Riesling
Mosel, Germany

It's not every year Rudi makes this wine, as sometimes yields are too low to make a "fun" wine. And fun it is. The grapes come from two 50-year old vineyards with windy slopes pointing south. After harvest at the beginning of October the directly pressed grapes fermented quickly in a wooden barrel for two months. After bottling the wine started to ferment slowly during winter until enough CO2 was in the bottle. One difference to many other Pet Nats out there: this wine was not disgorged, so expect a healthy amount of yeast. It smells and tastes like ripe apples and you might be able to taste some mandarine zest followed by some herbal notes. You might be too quick with finishing this bottle before even sitting down for dinner. Otherwise this should be good with a simple grilled chicken and potatoes.

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Weingut Mann
2019
Cuvée Rötlich
Merlot, Müller-Thurgau, Pinot Noir
Rheinhessen, Germany

Is it a red? Is it a rosé? The name reveals something. By calling it "Rötlich" (meaning "reddish") Andreas labels it just by it's color. Which makes sense as it's a mix of red and white grapes. After harvest at the end of September the Merlot and Müller grapes go into a semi-carbonic maceration (whole bunches) for 10 days. The Pinot Noir is directly pressed and ferments separately until the maceration is done. All the juices go together in old barrels and age for another 10 months. You are greeted by a fruity red berry punch which is followed by a slight herbal fruit tea with some hoppy finish. And to make this work for your fall food try this with a hearty pumpkin soup.

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