Karin Fischer from the Dr. Fischer winery will represent the Saar Region
The Saar Region gets very cold. It’s at a high elevation and historically they’ve had a problem with early frosts in the past that would damage budding Riesling grapes and limit the number of vintages the wine could be produced. But it’s getting warmer, and that’s a good thing for Karin’s winery. It means she is consistently able to produce a highly regarded Ockfener Bockstein Riesling.
Dr. Fischer Ockfener Bockstein QbA 2011
Dr. Fischer Ockfener Bockstein Riesling Kabinett
Derek Vinnicombe from Dr. Thanisch & Bollig Lehnert will represent the Mosel Region
The Dr. Thanisch estate includes over 30 acres of the best sites in the Mosel valley. This is another old winery that combines modern winemaking techniques with some ancient practices, like aging all their wines in large old oak casks underneath the vineyard in their cellar which stays a constant 8 degrees celsius all year round. Bollig Lehnert is smaller, with total holdings topping out at 10 acres. One of their vineyards, Apotheke, is on a very steep slope and is apparently the winery’s best site in Trittenheim.
Dr. Thanisch Classic Riesling 2010
Dr. Thanisch 2011 Riesling Spatlese Trocken (Dry)
Dr. Thanisch Riesling Kabinett 2009
Bollig Lehnert Trittenheimer Apotheke Riesling Kabinett 2009
Bollig Lehnert Piesporter Goldtropfchen Spatlese 2008
Ursula Muller from Georg Albrecht Schneider will be one of two representing Rheinhessen
The steep Hipping vineyard, known as the red slope, der roter Hang, is rated as one of the best in Germany, producing Riesling with spicy mineral flavors, exotic and pronounced ripe fruit with excellent maturing potential as the site sometimes produces a wine that is slow to show its true promise. The slope itself is warmed by the early morning sunshine and the red sandstone soil retains the warmth. The proximity to the Rhine protects the foliage from early fall cold nights and allows for a long growing season.
Georg Albrecht Schneider Patterberg Riesling Kabinett 2011
Georg Albrecht Schneider Niersteiner Hipping Spatlese 2011
Frank Heyden of Dr. Heyden winery will also represent the Rheinhessen
This is an exciting new estate, which has been established with the vineyards and assistance of Friedrich Baumann, who has now retired. Dr Karl Heyden founded the estate in 1999 with his wife, Anita and their two sons, Frank and Harry. Frank has completed his studies at the famous Geisenheim viticultural institute, and has already convinced the German critics. This young talented generation is already crafting great wines from these highly rated vineyards.
Dr. Heyden Oppenheimer Kabinett 2011
Dr. Heyden Oppenheimer Sacktrager Spatlese 2011
Achim Erbele from Fitz Ritter winery will be representing the Pfalz region
Pfalz has some great conditions for growing Gewurztraminer. The area is especially favored by a warm micro-climate in the broad Rhine valley, protected from cold winds by the bordering Pfalz hillside forests. Countless almond trees can thus flourish between the vineyards, their delicate pink blossom heralding the end of the winter.
Fitz Ritter Sekt, NV
Fitz Ritter Gewurztraminer Spatlese 2011
Paul Anheuser from Anheuser winery will represent the Nahe region
Recent vintages typify the regional character of Nahe wines, marked by fine, crisp acidity, mineral flavors and plenty of concentration; fuller bodied than Mosel and livelier than Rheinhessen wines. Despite old traditions, new innovative wines have been recently introduced, with a larger percentage of dry-style wines, such as the dry Blanc de Noir, classified as white wine -yet produced 100% from Pinot Noir.
Anheuser Blanc de Noir 2011
Anheuser Konigsfels Riesling Kabinett 2011
Cheese Pairings
Cremeaux de Citeaux, Burgundy, France
A luscious triple crème, made from pasteurized cow’s milk, hand selected by master affineur (cheese ripener), Rodolphe le Meunier. It has a delicate bloomy rind and a rich, creamy, golden paste. Flavor profile: Butter and slight mushrooms
Melkbus, Holland
A raw milk Boerenkaas: a single farm Gouda. It is a __cooked-curd cheese that is aged for 15 months. It is waxed rind and a golden, firm, creamy paste with a few scattered holes. The Flavor profile: Nuts and caramel with hints of buttered popcorn.
Morbier, Jura, France
A traditional, name controlled, washed rind, raw cow’s milk cheese from France’s Alpine region. It has a thin, edible rind and a creamy, unctuous, semi-soft paste that is separated by a layer of ash running down the center. Flavor profile: Nutty and fruity, finishing with gentle acidity.
Fourme d’Ambert, Auvergne, France
A classic French, name controlled, blue cheese made from pasteurized cow’s milk. It has a natural rind and the creamy paste has generous blue running throughout. Flavor profile: Nutty with hints of minerals and mushrooms.
Dorset, Vermont, United States
A washed-rind, raw Jersey cow cheese. A soft ripening cheese with a rich, buttery texture and seasonally influenced pungency. Flavor profile: Mildly sharp and deeply savory with notes of nuts and hay.
Adelegger, Baden-Wurttemberg region of Bavaria, Germany
An artisan gently pasteurized (thermalized) cow’s milk cheese carefully washed in mixture of white wine and herbs and slowly aged for over 17 months in the German Algau Alps. It has a natural rind and a deep golden paste, semi-firm, flaky paste that is creamy on the palate. Flavor profile: Brothy with intense fruit, toasted nuts, and a pleasing sharp finish.
