Search This Blog

July 19, 2010

Eymann Cabernet Cubin rose


2007 Cabernet Cubin Rose trocken
Eymann, Gönnheim, Pfalz, Germany
6,50 €

100% Cabernet Cubin
12,5 % abv

A nice, fresh rose wine. The color is intense orange-red. Aromas of strawberries and sweet forrest strawberries. A crisp acidity makes this light bodied wine a nice companion for, among other, BBQ food.

We had it with grilled chicken and also with lamb and sausages and it was good each time.

Cabernet Cubin is a rather new German grape variety, used since around 2000 only. It was first introduced in Weinsberg in 1970, from a crossing of Limberger Blau (Blaufränkisch) and Cabernet Sauvignon.

The estate of Weingut Eymann has a long history in the region, with first mentions in 1350, then called Toreye. They belong to the Naturland organisation, treating soil, vines and wines with natural means.

Another value-for-money wine.

July 17, 2010

Laroche Chablis 1er Cru


2007 Chablis 1er Cru
Laroche, Chablis, France
ca 22 €
♥♥+

100 % Chardonnay
12 % abv.

A nice wine, well suited for the warm temperatures of this wonderful summer, where we are sweating, even here in Sweden.

Showing a nice lemon color with slight, slight (barely there...) hints of green in the glass, it looks really inviting. The aromas of summer-ripened lemon are pleasant, so is the minerality, reminding of warm stones being rained on, some smoky and the slight baked-butter-nuances only adding to it... The taste of ripeness combined with the freshness through the high acidity and dryness at the same time make for a nice result of this medium-bodied white wine. There are very slight hints of oak, and the minerality give that nice 'dusty' feeling, which also remains for a while.

Nice, but does it taste like 23 €? Hm. I am not sure... Maybe I am just not a Chardonnay girl? I will need to try more different Chablis 1er Crus, to make up my mind about this...

While I do not remember, where I got this wine from, I just found it at Belvini Weinversand.

We had it with shrimps and Swedish caviar (löjrom) - not too bad!


Premier Cru is the next-best AC for Chablis wines, with ca 40 sites included. This bottle here is a mixture of grapes from different 1er Cru sites. It is the soils with famous Kimmeridgean clay, very rich in marine fossils, that give the special aromas/flavors. More about Chablis is found here.

July 09, 2010

German Wines: Feinherb

A few days ago we got a bottle of wine, which husband Lars opened for us. It was a Riesling-Chardonnay from Pfalz, bottled in the Mosel area. (Aha.)

However, in the glass, I quickly rejected the wine, because of a slight sweetness in it. While I can like a sweet or off-dry wine with the right food or at the right occasion, this was the moment where I wanted a dry wine, so I was not pleased. I took the bottle to see what it was we had in our glass (guess, you do that before you drink?) and it said:

Feinherb. WTH (What the heck)?

I had to look up the term, must be fairly new? I did not recognize it, too long away from Germany and it's wines? I knew there was 'trocken', 'halbtrocken', 'lieblich', and 'süss'. Here is the definition, taken from the pfalz.de website:

'Feinherb is a new expression and relates to halbtrocken wines. Halbtrocken includes wines with up to 18 g/l residual sugar. But this is always to be put in perspective to the acidity. The formula: acidity + 10, but max. 18. A wine with 6 g/l acidity, can have 16 g/l residual sugar. A wine with 9 g/l acidity, can only have max 18 g/l res. sugar (not 9 + 10 = 19). The limit to dry (trocken) wine is acidity plus 2, max. 9 g/l residual sugar. A wine with more than 9 g/l sugar, but max 18 g/l is halbtrocken. Feinherb lies in this area, but is not defined as clearly. It is more of a marketing term, because halbtrocken has become a bit unfashionable.