For Thanksgiving, I plan to open a 2007 Donnhoff Oberhauser Leistenberg Riesling Kabinett. The bottle is stored at a cellar temp of about 57 degrees. Should I serve it at cellar temp (57), cool it in the kitchen fridge (to the low 50s), or serve it at cellar temp and allow it to warm a bit (the low/mid 60s)?
I’ve done a search and determined that Donnhoff opens nicely as it warms, but at what temperature range would that be?
Any need to decant?
I’m admittedly negligent about drinking whites of any type, so any input from the riesling experts would be appreciated. I’ve recently tasted a few German and Alsatian rieslings that have caught my attention, so I’m looking forward to expanding my horizons, as they say.
I think I’d serve that wine about halfway between cellar and fridge temperature if possible. Throw it in the fridge an hour or more before dinner. Pop it as the dinner is getting finalized in the kitchen (the turkey carved, whatever) and if it seems cold to you just pour it while the table assembles and if not put the bottle on the table and take it from there. I err on the cold side because once people start eating you have to pour and if the wine is too warm, it isn’t going to go in the right direction at the table, but if too cold, the 2nd half of the glass will probably be just right.
If your guests guzzle, I think slightly below cellar temperature would be most safe, but you aren’t going to get the “opening as it warms” effect in any case. That “opening” could be the result of more oxygen and not higher temperature, no? In which case the number of drinkers, as well as their pace, affects your ability to hit the sweet spot. If they don’t guzzle… you should overlap with a good temperature window, but that doesn’t mean the wine will show its best.
So, an alternative to the above plan would be to splash decant the bottle 90 minutes before dinner, try it, then return the wine to the bottle and then the bottle to the fridge for enough time to chill it to slightly beneath optimum before dinner (which may or may not be the full 90 minutes.)
I am not a Riesling expert. I probably taste 20/year, maybe 30. But I have had several bottles of a different 07 Donnhoff Kabinett, the Kreuznacher Kahlenberg, which I love. That Oberhauser Leistenberg should be a lovely bottle for your dinner no matter what the serving details. Happy Thanksgiving!
Thanks Scott. The your advice mirrors the consensus opinion from that other board. I actually tasted this wine from a self serve wine tasting machine at WineX in OC. It was likely dispensed at or above cellar temp, and although it was delicious, it seemed to want to be served cooler. Tons of fruit and a huge/long finish. I agree with the logic of the oxygen v. opening in the glass. The people who will drink this will likely sip it while whining that I didn’t open a pinot or syrah (yet). With that, a cooler temperature in the high 40s would fit your advice. I’ll hit them the Anthill Farms/Big Basin duo later.
I typically don’t drink whites whatsoever, but I’ve tried a few upper crust rieslings lately, and I’m on the verge of becoming hooked. Just what I need, another sub-habit.