1998 Paul Blanck Riesling Schlossberg Vieilles Vignes

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  11/24/2005 - jrufusj wrote:

  Thanksgiving Round I (TAC -- American Room): Bright yellow just starting to take on the slightest hint of gold richness. Nose is initially a bit musty and chemical – have to do a double-take before telling the server that it is okay – but this blows off in only a minute or two to reveal a round lanolin-like waxiness in the nose that is almost textural, along with apricot and tropical fruit, some floral character, and an intriguing nuttiness. Underneath it all is just the tiniest hint of petrol. On the palate, this has a definite oily richness that is evident on entry, helps to spread flavor throughout the mid-palate and seems to make the finish cling and last. Cutting through this is a little minerality – just enough to ease the texture and let the lemon, tropical fruit and floral nectar flavors come out. Pleasant enough by itself, this really shines with the crab/crawfish timbale and the slightly spicy gumbo. Perfect for the food and the moment, but I worry whether this has the acid structure to develop long-term.

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