Fill a half inch below the capsule, color a light yellow-gold; good pear, quince & apple fruit, with not quite adeaquate acidity; with a long, fruity finish. The wine was lacking in acidity to truly work with the green chiles in our chicken soup,
Thanks or the note, Dick. Who was the producer?
Mönchof
Thanks, Dick. Sounds like a good wine that maybe was a little over-challenged by the food. The '85s were not particularly robust. But Mönchhof is a great producer, one of my very favorites, and not often discussed.
Chicken and green chile soup, a la Santa Fe, sounds pretty fantastic, though!
We usually drink either older Mösel Rieslings or Margaritas with green chile dishes. Most of the older Mösel rieslings we have had, had sufficient acidity to work with less spicy chiles.
Interesting. I stopped buying Mönchof because I always felt the wines were too flabby and confected. I guess it is a long term issue with them.
This was the first low acid Mönchof we’ve had.
I guess it is subjective. Ive actually picked Mönchof out of a lineup blind from the distinctive mouthfeel. Dr Loosen is another producer that seems similar to me. Both have a creamy, ripe and low acid style that doesn’t excite me. Of course “low acid” is realative to other german rieslings.
I have had many bottles from this producer in the last few years, and I agree, they make a less acidic and structured style. Good crowd pleasers (my wife loves them, especially after we met Robert Eymael once and he was a most gracious and engaging man), and good QPR, but I’m gravitating away from the style towards wines with more acid, mineral and ageworthiness.
Fantastic. Brother, you are living the good life pulling old bottles in Santa Fe and drinking them with whomever “we” implies, presumably your partner. Love it and thanks for sharing.
This is very surprising to me, but I sure wouldn’t controvert your (and Chris’) experience. I have had a lot of the wines, but in specific years when I had the access and/or the $$$, i.e. not consistently through many vintages. I am an extreme acid-head for the most part, especially with Riesling, so the Mönchhof wines being favorites obviously means I like their acid profiles which means TANGY. I will also comment that I never aged any of the wines I bought from them because I liked them so much young, mostly on the less-ripe end of the pradikat scale, and especially U. Wurzgarten, OMG the '89 U.Wurzgarten Spätlese was one of the greatest joys of my winelife.
But tasting and enjoying is an exercise in subjectivity. That’s a big part of the joy.