I know it’s not the usual opinion when it comes to German Riesling, but I’ve come to accept it: I prefer Rheingau. But I don’t know why. Anybody got any ideas on this?
overgeneralisation would be that you can actually eat something along with Rheingau, while MSR show better without accompaniment.
Side by side I can usually pick out a difference in both minerality and sometimes acidity in those wines. Perhaps it’s that difference in minerality that you choose.
I’m surprised no one has suggested already that maybe it has to do with the weight of the wines. The Rheingau is warmer and tends to produce fuller-bodied, more powerful Rieslings than the Mosel. Tasted side by side, a Mosel wine’s delicacy might get covered up by the authority of a Rheingau.
Rheingau wines have historically been extremely highly regarded. But the famous estates that own much of the land went through a long period during which quality wasn’t paramount, and they lost ground on the expansion of quality growers and winemakers in the M-S-R. From what I understand, it’s only within the last decade at most that the wines of once venerable Rheingau estates have begun to realize the quality of their terroir again. Before that, one has to go back to the '70s, or even earlier, to see what the land is capable of producing.
I think you summed it up well, Jamie.
Having been reared on MSR wines, I prefer them, but great Rheingaus and other Rhine wines can be great. They are richer (partly from higher alcohol, partly from lower acidity, which makes them seem sweeter) and tend toward apricot and peach flavors while MSR tends toward apple and pears.
While I prefer MSR, I don’t discriminate. Terrific stuff … but I disagree that MSR doesn’t go well with food or that it’s better without food. They’re ideal food wines and incredibly versatile.
Rheingau seems to get richer and more tropical flavors more often. Those wines can be delish!