I’ve drunk a decent amount of Mosel Riesling in my time but not nearly enough feinherbs. I need to make up for the lost time.
I have this slightly odd habit of pairing an awesome homemade sandwich (bacon, fried egg, cheese, dijon, lettuce, tomato, pickles) with Kabinett Riesling and I am really fond of that combination. This bottling tastes considerably less sweet than your average Kabinett but it still paired so wonderfully that I just had to force myself to put the bottle back in the fridge given it was only lunch.
Someone wrote that this is basically a grosses gewächs made in the feinherb style. That sounds about right and I love it. It has volume and structure yet it is incredibly easy-going and delicious. Basically like a grosses gewächs that has everything going for it yet does not take itself too seriously at all.
2013 A.J. Adam Hofberg Riesling “in der Sängerei”- Germany, Mosel Saar Ruwer (18.4.2020)
This one sports such a dark yellow color that it made my gf eloquently comment: ”that looks like morning pee”. The nose is just stupendous in how expressive and delicious it is. There are notes of apple, honey and apricot but really picking it apart is totally meaningless. This smells of Mosel Riesling at its most recognizable, exciting and awesome. It has a wonderfully rich mouthfeel yet with high acidity and not much weight. You get nice richness upfront but quickly it begins to dry up and the finish is just wonderfully tangy and clean. It is expectionally well balanced and long and just immensely drinkable. This is a fantastic bottle of Riesling with plenty of style and substance.
No idea sorry. It’s my first time with this bottling. However based on everything I’ve had - mostly sweeter styles - I think this is a top shelf producer.
An excellent producer. Feinherb is so useful. We reach for it all the time with Vietnamese or Thai food, as the off-dry but not overtly sweet profile provides terrific balance. I’ve never paired with a sandwich like you describe, but it sounds scrumptious. Well done.
Go ahead, give it a try! That pairing always prompts me to think: “The freedom to do this is what’s great about being an adult”
I assumed Sängerei might have something to do with singing but I don’t know really. I took 4 courses of Deutsch in high school and quickly after the second one started losing my interest in learning more.
Yeah, I still don’t get it. Seems to imply that all grapes are picked equally and it’s just the stage fermentation is stopped that makes the finished wine.
Even Feinherb alone doesn’t tell me a huge amount (Kabi, Spatlese, Auslese Feinherb - in old language) the residual sugar level might be 10-20 but the style can vary hugely.
Take Keller’s 2016 KR. It is Kirchspiel fruit that did not ferment to legally dry GG levels so it is was bottled as KR instead of put in the GG. It does not say Feinherb but it is in a Feinherb style. And an incredible value because it has just a small of amount of RS above the limit.
To me when I see Feinberb on a label from a recent German wine it usually tells me enough to know what style a wine it is. And as we all know these are the styles of wines the winemakers drink.
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