Community Tasting Note
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vinhslee wrote: 90 points
August 16, 2017 - Upon pulling the cork out, there is a small fizz.
On the palate, it has medium intensity of nectarine, peach, apricot, apple and floral flavours, with a hint of wet stones and sweetness. It has the slightly carbonated bite on the tongue. The acidity is not as high as expected. The flavours are quite subtle and in balance.
After storing the wine in a fridge overnight (vacuum pumped), the flavours become slightly more pronounced but still in check. The acidity level goes up a bit. The slight carbonation is still persistent.2 people found this helpful 3,456 views
5 Comments
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fc1910 commented:
8/17/17, 11:00 AM - Hi Vinhslee, very good note of this Hermannshöhle vintage from Dönnhoff! A GG from a more harmonic fruit driven vintage which maybe lacks of tension, finesse and acidity in your opinion. If you got some more bottles of this GG please give thisone a decent decant! Cheers from origin
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vinhslee commented:
8/17/17, 7:03 PM - Hi fc1910,
Nice meeting you here.
How long should I decant this for?
Is it normal to have slight carbonation?
Kind regards,
vinhslee -
chatters commented:
8/17/17, 8:26 PM - It is normal to find a slight spritz in some of these German dry wines...but it will tend to dissipate with extended cellaring...cheers
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fc1910 commented:
8/17/17, 11:42 PM - Hi Vinslee,
the user chatters is rigth. You will often find some sligth carbonation in younger german dry Rieslings.
From my view the well known winery Schäfer-Fröhlich has one of the strongest carbonation influence in their young bottlings.
As i am not a native english speaking person, "Spritz" seems to be the colloquial expression of this taste. It think it has to do with the fermentation process.
Decanting for some hours or longer cellaring will help.
If i find (slight) carbonation in an just opened white, i leave it for some time in the fridge, until i like it! Cheers -
vinhslee commented:
8/20/17, 4:49 AM - Thanks chatter and fc1910. Much appreciated!