Also - we bank with SVB and I can tell you that it was nothing more than 36 hours of panic. It has no affect and they are and were lending weeks after the change. Even the debt was replaced without question.
German wine in general with the exception of maybe Julian Haart (which no one is deep enough for it to move the needle in an insolvency issue) will not be the first to go. First is always DRC!
Actually for us, focusing on Germany is a lot of fun as not that many retailers put a strong percentage of inventory into it. It’s a smaller demographic who are crazy for Riesling, but we love it and we love to have the bottles for when you need to restock or be able to buy 90 bottles of Keller for your collection lol
I perused your site the other day and was amazed. If I had the funds some others have I could have started a Keller collection that day and had one of the best collections out there :). At this moment I have to stick to the Prum level and below in terms of prices but I can’t wait until I can fill up a cart with Keller in the future
Why is that? Is the mix of sugars changing? I love old rieslings when they get to that delicate point where the sweetness seems to have faded. I find them ethereal. But I don’t understand what brings that about.
I think by the end of the thread there was something of a consensus that there is some change in the sugars, though the measurable amount of sugar remains unchanged.
To the extent there was agreement there, I think Charlie summed it up most concisely:
It’s interesting to me that this subject hasn’t been studied in more depth. Maybe the answer is too simple and I am just not educated enough on the subject. I would love to know exactly why this happens. This explanation appears to be fairly sound lacking any supporting data set. It’s a very interesting topic though,
I’d have to ask someone like Ulli Stein, who is not only a winemaker and knows chemistry but also has a Ph.D. in biology at the University of Geisenheim.
