Our trip to Alsace could be done over a long layover, although it’s practically impossible since the nearest major airport is three hours away. Spent (mostly) eating and drinking, we also learned a ton about the people, their wines and the region. Here’s a glimpse into the 24 hours we were there. We had […]
The toughest part of describing the aromas in wine is first detecting the flavors, but once you have that down, the next challenge is to find a rhythm in spitting out a description that ‘wows.’ Try this flow we’ve described in this post. Check out the color. White wines should point you down one path, say white fruits, stone fruits, citrus, reds another, red fruits like cherry, blackberry. Sometimes white and red wine aromas can overlap with fruits like orange and dried fruit aromas.
Believe it or not, the 339 miles that make up the Mosel Valley can be subdivided into three distinct personalities based on soil, climate and flavor profile characteristics. The Lower Mosel, ironically at the northern end of the Mosel, but named for its lower elevation, also goes by the title ‘Terrassenmosel.’ Steep vineyards can be […]
After almost 48 hours awake, 14 hours of sleep, and a big Deutsche breakfast, we were ready to check out the vineyards. I should clarify, we had one breakfast at 2am on Saturday, accompanied with a glass of Riesling halbtrocken, when we woke up and couldn’t fall back asleep… It’s been a relatively dry summer […]
Fortunately or unfortunately, this post is not about Charlie Sheen getting drunk on Riesling in the German wine region. [Insert: *This was actually a very special day because the evening before Johannes had planned a very romantic champagne boat ride on the Mosel River during which we got engaged! I said yes, in case anyone had doubts…] […]
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