Blind Tasting: Wine #15

This was an on-the-fly blind tasting. Same day as Chowderfest (Last weekend). While the Husband had Wine #12, I sipped this wine until the Barolo came to the table.

So, before we sat down to eat more, the Husband orded me a glass as I hid in the corner. 

When I returned, this was waiting for me:


Clear. Straw yellow? A bit golden? (I still need to get better at knowing what to "LABEL" each color.) Medium + in body, quite viscous. I didn't know until I look a sip, but all that viscosity was due to sugar. Lots, and lots of sugar. This pretty much could have been a dessert wine... I thought it was a bit cloying, since it didn't have the crisp acidity I was craving. And trust me... after seven cups of chowder, the last thing I wanted was syrupy sweet wine. I wanted to cleanse my palate. You know, so I could eat more cheese and drink Barolo.

In general, this white wine wasn't very complex - I didn't even take notes. In part because we were out, and I didn't want to be anti-social. But also because I assumed I'd be able to remember all of my tasting notes.

Apricot. Peach. Citrus. Canned fruit - maybe pears. Maybe some minerality, but not much. Maybe a slight floral note. Acid was there, but not too high - but acid + sugar have a funny interplay. Acidity makes sweetness less perceptible and vice-versa. [This is SCIENCE, people. I'll have to link to a source later, but for now, I'm just going off what I know.]

Anyway, it wasn't as sweet as a dessert wine, but I'd say relatively high residual sugar... Off-dry/sweet. Med+ Body. Sadly, I was not impressed with this wine. Perhaps it was just because I was hoping for a bright, crisp white. I guess that is the danger of blind-tasting sometimes.



Anyway, just due to the residual sugar*, I really did not have that many options.

*Residual Sugar (RS) is just the amount of sugar left in the wine after fermentation has stopped. To over simplify: Grapes have sugar. Yeast eat sugar. If the Yeast don't eat all the sugar, you have less booze and more sugar in in your wine.

My mind immediately lept to Riesling. I did not stop to think through the grid.



In theory, I could have also picked Gewurztraminer, which is typically not high in acid - but the ones I've had have been leaner, and more floral/spicy/interesting. I could have thought of Chenin Blanc - but I wasn't getting tropical notes, or any tart-apples, and it is usually highly acidic... to be honest, it never even occurred to me. Torrontes, a white grape from Argentina, could have been another option. It is typically a little heavier in body, and has notes of peaches, and also high in acidity. Viognier, maybe could be another possibility, but again, I've never had one THAT sweet before.

But nope. None of the above popped into my head. I think that this wine was just more sweet than any of the typical white wines I've had... So, all I thought was:


And I knew it wasn't from Alsace, France... It wasn't the right "oily" texture, nor was it acidic enough, and it was too sweet. They typically ferment dry.

So, I just thought, "This has to be a cheap Riesling... maybe like the infamous Blue-Nun that gave such a glorious grape a bad name..." Okay. That didn't go through my head EXACTLY like that... but you get the point. Also, I must say that I've never had Blue-Nun, I've only heard about it.

I also thought it must have been from a warm year - because it was so sweet and not very acidic. Sadly, I don't know my vintages -  think that 2009 was warm in Chablis... but I don't know anything about the weather in Germany, sadly. After listening to some more podcasts, I NOW KNOW that 2003 was a hot vintage (so the wines will be RIPE, and not very crisp/acidic. Not the best to age). But maybe this current wine was a 2010 vintage? 2011? I was getting a little "petrol-y-ness", but not much, so again, I didn't think it could be THAT old... hmm...

Answer to be posted. I know you're on the edge of your seat. You'll just have to wait!