I have been stocking my small wine cellar with red wine
recommendations from this newsgroup...this NG has proved to be an
invaluable resource!

Now it is on to white wines, which my wife prefers. I have been
surfing this newsgroup, and it looks like I need to get some rieslings
for my cellar. Can I get some recommendations for some currently
available Rieslings (or other styles) that are affordable, will
"improve" with age, but can also give an interesting "glimpse" when
young? I have found that I can't resist opening a bottle of the wines
that I buy even thought they are "too young". Thanks,

Andy Hoover

I have been stocking my small wine cellar with red wine
recommendations from this newsgroup...this NG has proved to be an
invaluable resource!

Now it is on to white wines, which my wife prefers. I have been
surfing this newsgroup, and it looks like I need to get some rieslings
for my cellar. Can I get some recommendations for some currently
available Rieslings (or other styles) that are affordable, will
"improve" with age, but can also give an interesting "glimpse" when
young? I have found that I can't resist opening a bottle of the wines
that I buy even thought they are "too young". Thanks,

Andy Hoover

Andy

Some common white varietals (varietal = type of grape): Riesling, Chardonnay,
Sauvignon Blanc, Pinot Gris (Pinot Grigio), Chenin Blanc, Gewurztraminer,
Viognier.

With regards to Riesling, there are two basic styles, dry and off-dry (slightly
sweet). This is a simplification, as there is a whole class of dessert wines as
well. Most of the German Rieslings you are apt to see are off dry. The dry
Rieslings are generally labelled "trocken". The 2001 and 2002 vintages are very
good, and some of the best bargains around. Buy wines labeled Kabinett
(Qualitat mit Pradikat) or Spatlese. There are a number of good producers, such
as JJ Prum,Cristoffel, J Haart, Basserman Jordan and and many others. But there
are some bad ones, so ask a good merchant (or this newgroup) about a particular
producer's wines.

Try some dry and off dry wines from Germany. You can drink them young, or you
can age them for a number of years.

Alsace also makes excellent Rieslings, generally dry. Try Trimbach, Hugel,
Adam, Zind Humbrecht, as well as other producers. Alsatian wines are identified
by the varietal. The basic wines will cost between ten and twenty dollars, and
the select cuvees will cost much more.

Do sample some other whites to educate your palate. I would recommend sampling
inexpensive Chardonnays (ten to twenty dollars) from California, and Australia,
Chablis and Macon Villages from France (Burgundy). Also, try a Sauvignon Blanc
from New Zealand and compare to a White Bordeaux and a Sancerre from the Loire
valley of France and a Sauvignon Blanc from California. Also, try a Pinot Gris
from Oregon and also a Pinot Grigio from Italy. A nice aperitif (or with
shellfish) is Musacdet from the Loire valley. Also a nice aperitif is a
Vouvray (made in dry and off dry styles). Viognier is a grape grown in France
and in California, and also worth trying.

Do some sampling to see what you like, and we would be happy to give you more
recommendations. The nice thing is that many of the white varietals are not
trendy, particularly Riesling, Chenin Blanc (Vouvray), and Muscadet, but can be
very good quality. Even Sauvignon Blanc is usually reasonably priced (under
$20), although some of these are becoming quite popular.

Good luck, and let us know how the search goes.

Tom Schellberg

"Xyzsch" wrote in message
...
With regards to Riesling, there are two basic styles, dry and off-dry
(slightly sweet). .....The 2001 and 2002 vintages are very
good, and some of the best bargains around. Buy wines labeled Kabinett
(Qualitat mit Pradikat) or Spatlese. There are a number of good
producers.... But there
are some bad ones
Try some dry and off dry wines from Germany. You can drink them young, or
you can age them for a number of years.

Sound advice. I'd merely add that that the drier versions (labeled
"trocken" (dry) or "halbtrocken" (semi-dry) or "feinherb" (not quite sweet)
will not store as well as the traditional (not labeled as such) sweet ones.
(exceptions exist)
Before you buy anything by the case loads - get some test bottles to find
something you like.., compare them all at one time (throw a party if you
like :-)
Anders

"andy" wrote in message
om...
I have been stocking my small wine cellar with red wine
recommendations from this newsgroup...this NG has proved to be an
invaluable resource!

Now it is on to white wines, which my wife prefers. I have been
surfing this newsgroup, and it looks like I need to get some rieslings
for my cellar. Can I get some recommendations for some currently
available Rieslings (or other styles) that are affordable, will
"improve" with age, but can also give an interesting "glimpse" when
young? I have found that I can't resist opening a bottle of the wines
that I buy even thought they are "too young". Thanks,

Riesling is a good place to start with white wines - particularly if your
wife prefers off-dry or downright sweet wine. Try some German Rieslings. I
hate to admit it, but most California Riesling tastes like kerosene to me.
(Your palate might differ.)

When you want to get serious with dry white wines, go straight to the top:
Chardonnay - either from California or Burgundy (which is a _place_; not a
color!), although there are good Chardonnays from other places too.

Tom S

Tom S wrote:

When you want to get serious with dry white wines, go straight to the top:
Chardonnay - either from California or Burgundy (which is a _place_; not a
color!), although there are good Chardonnays from other places too.

Tom S

I beg to differ. A good Riesling does not have to be sweet or even
semi-dry. One can get quite serious with Rieslings as well, choosing
high-quality German or Austrian wines from good producers.

I'm not sure about Mosel (meaning I haven't tasted any dry Mosel
Rieslings) but Rheingau produces excellent dry Rieslings. Not to mention
dry Wachau Smaragds.

Then again, I'm rather partial to Riesling.

Cheers,

-Topi Kuusinen, Finland

In article , Topi Kuusinen
writes:

Rheingau produces excellent dry Rieslings. Not to mention
dry Wachau Smaragds.


Good points. Besides Austria and Rheingau, some excellent totally dry Rieslings
from Alsace (I'd say Clos Ste. Hune can age!) and Nahe.

Dale

Dale Williams
Drop "damnspam" to reply

In article ,
(andy) writes:

have been stocking my small wine cellar with red wine
recommendations from this newsgroup...this NG has proved to be an
invaluable resource!

Now it is on to white wines, which my wife prefers. I have been
surfing this newsgroup, and it looks like I need to get some rieslings
for my cellar. Can I get some recommendations for some currently
available Rieslings (or other styles) that are affordable, will
"improve" with age, but can also give an interesting "glimpse" when
young? I have found that I can't resist opening a bottle of the wines
that I buy even thought they are "too young". Thanks,


Both Tom S.'s offered you good advice. Since I can't keep my mouth shut (or my
fingers from typing), I'll add a bit:

Riesling- in offdry styles, I'd start with 2001s from Mosel. Lots of good
producers already named, if you're in US might look for importer labels from
Rudi Wiest or Terry Thiese, they tend to have good stuff. Also Donnhoff in
Nahe, Darting or Muller-Catoir in Pfalz.
For drier styles, see what's available from Austria in your area. Michael
Pronay here is the expert on Austrian Riesling, but several folks could give
you advice. I personally like Trimbach from Alsace, others here don't (their
basic Riesling is $12, the Cuvee Frederic Emile $25-30, and don't ask re the
Clos St. Hune). Some interesting Riesling from Oz's Clare Valley, too.

Chenin Blanc- ultimate love it or hate it grape. I love dry Savennieres, but
lots don't. Really acidic when young, after few years mellows into complexity.
Vouvray with some residual sugar is easier, but still some folks just "don't
get it".

Chardonnay- I'm not a fan of aging California Chardonnay, I like best when
young. Exceptions for few like Ch. Montelena, which doesn't do much malo (Tom
is moaning in pain). I do like white Burgundy with some age, though usually
not a lot. That includes Chablis, where I tend to like 1er Cru Chablis (which
as a rule is less expensive than other white Burg 1ers) with 5-7 past vintage
date.

I generally prefer Sauvignon Blanc, Gewurztraminer, Viognier, and Pinot Gris
closer to release. I've mostly had younger Gruner Veltliner, but understand it
ages well.

If you say where you are or what's available to you, might get more specific
advice.


Dale

Dale Williams
Drop "damnspam" to reply

Good points. Besides Austria and Rheingau, some excellent totally dry
Rieslings
from Alsace (I'd say Clos Ste. Hune can age!) and Nahe.

Yes, I Just opened a 1985 Clos St. Hune that was fabulous!
Bi!!