Just curiosity on my part - what style (broadly speaking) of Riesling do you prefer: Alsatian, German, or “other”?
In asking the question, I’m thinking of the dry style but I’ve chosen to leave that deliberately vague and open to interpretation. I’m also assuming a ceteris paribus condition - I’m sure that food and mood play a role, but I’m hoping to filter out background noise.
I’m sure some will gripe at the simplicity of the question as there are many styles and signatures that characterize each different vineyard, sub-region, etc… but, I’m more interested in the broader affinity to each region. Do you like the higher-toned, nervy Alsatian Rieslings or the lower-alcohol, “sweeter” German style? Or, something else?
I’ve always preferred Alsatian Rieslings and having recently consumed a bottle of '89 CSH VT really just underscored my opinion.
Generally prefer the slightly off-dry German style (Kabinett or Spatlese).
I’m also a huge fan of Austrian Smaragds though (or German GGs, which basically follow that style) - for dry Riesling (heck, for dry white wine), I’ll take a bottle of Singerriedel or Steinertal over damn near anything else.
As for Alsace - buy and drink Trimbach CFE from time to time, but the availability, pricing and style/quality consistency issues with most other producers keep me from buying anything else.
German by far. One one end you have the most elegant wines on earth and on the other you have the most intense and complex wines in the world. Add in value and it just can’t be beat.
But it must be said. The only region that really produces lighter alcohol, sweeter style Riesling in Germany is the Mosel. the other 12 Anbaugebiete have more in common with Alsace or Austria these days.
In effect, this Poll is: Do you prefer Mosel, Alsace, or other Riesling?
Leitz’s wines are certainly elegant, but his wines are still very Rheingau and quite distinct from Mosel Riesling - drink a bottle of Roseneck Spätlese alongside a classic middle Mosel (Selbach Oster Anrecht, Schaefer Domprobst, Meulenhof Treppchen) and the difference is very noticeable.
I like them all, pretty much equally. I drink mostly trocken Riesling on a day to day basis (though I like the slight RS wines from Alsace as well) so you’re missing Austria as a critical choice.
Cheers
I prefer German Rieslings, mostly from the Nahe and Mosel (though I love wines from many other areas of Germany). That being said, I could not live as a Riesling drinker without Trimbach’s CFE. While I really like Austrian Rieslings, I could live without them.
Not to pick peanuts from poop, but Alsatian is merely the genitive case for “of and pertaining to Alsace” - it can be used to modify anything Alsatian, such as wine from Alsace, food from Alsace, or - incorrectly - some breeds of canines that you allude to above.