If you are a restaurant or retailer interested in participating, contact info@germanwineusa.com to receive more information.

"Keep on Trocken" with Riesling & Co.

The San Francisco tasting was held at the dramatic Laurent Studio and featured 25 German producers. One hundred fifty-five guests were in attendance, including representatives from The Fine Wine Review, Culinary Institute of America, Gary Danko, Benu and Masa restaurants.

The tour continued in New York City at the 360° event space in Tribeca.  Twenty-nine exhibitors poured wine to over 230 guests, including representatives from The New York Times, Wine Enthusiast, The Breslin, NoMad and August restaurants.

Before the tastings, trade and media enjoyed the “Keep on Trocken’” seminar, which highlighted Germany’s prowess in producing dry wines. Wine expert and author, Stuart Pigott, led the seminars with a dashing mix of encyclopedic wine knowledge and trenchant wit. Attendees tasted through 12 wines representing a range of varietals such as Riesling, Germany’s most famous grape, Silvaner, Pinot Noir, Pinot Gris and Pinot Blanc.

An additional seminar occurred in New York for travel press focused on wine tourism in Germany.  Sponsored by the German National Tourist Board (GNTB), Stuart Pigott and Victoria Larson from the GNTB led guests through a tasting of six wines while highlighting tourist attractions in representative wine regions.

30,000,000 Bottles and Counting

The profile tells consumers whether a wine will be Dry, Medium Dry, Medium Sweet, or Sweet. Consumer research has shown that many people believe Riesling is “a sweet white wine” when in fact it may vary from bone dry to lusciously sweet. Those who know this may still be reluctant to buy Riesling because they don’t know which taste is in a particular bottle. In addition, the research showed that consumers who don’t drink Riesling are not interested in trying it.

“This is similar to the decision-making by wine makers about when to pick grapes,” said Berger. “At harvest they use a refractometer to get ‘the numbers’ which indicate the degree of ripeness, but the ultimate decision is based on flavor—tasting the grapes. The IRF Riesling Taste Profile’s formula of sugar, acid and pH provide an excellent indication of likely taste, but ultimately the proof is in the tasting.”

Research among members of the trade also showed great enthusiasm for the IRF Riesling Taste Profile by giving sommeliers and wine store employees information that helps them better serve their customers. The IRF Riesling Taste Profile categories are also being adopted by major international wine judgings such as the Los Angeles International Wine & Spirits, and Riverside International, competitions.

“The use of the IRF Riesling Taste Profile is spreading rapidly, which is a great benefit for consumers,” said Jim Trezise, President of the IRF. “Riesling’s great strength is its versatility of tastes, and the Taste Profile takes the mystery out of what’s in the bottle. All that wine lovers need to do is turn the bottle to the back label to see what’s inside.”

Use of the IRF Riesling Taste Profile is free, and all of the guidelines and graphics are downloadable from the website.

The New York Times
By Eric Asimov
April 23, 2012

Asimov writes about Auslese Rieslings from the 2010 German vintage. He calls the vintage an “oddball collection” and recaps his tasting of Auslese Rieslings with Sommelier John Slover of Ciano Restaurant, Paul Grieco of Hearth and Terroir, and Florence Fabricant of The New York Times. His favorite wine was Dr. Loosen’s Erdener Treppchen.

Beverage Media
By Ed McCarthy
May 2012

Ed McCarthy recaps his recent press trip to the Pfalz and Baden regions with Wines of Germany in September 2011. He notes the changes he saw while in Germany, including the growth of dry Rieslings and Pinot Noir. Ed recommends several producers in the Pfalz and Baden regions, including Dr. Bürklin Wolf, J.L. Wolf, Dr. Heger, and Bernhard Huber.

The Wall Street Journal
By Lettie Teague
May 4, 2012

Teague refers to Riesling, particularly German Riesling, as a sommelier’s “true holy grail.” She mentions that Riesling is able to transmit “the character of a particular terroir of just about anywhere in the world” and can age longer than “about any white wine in the world.” Lettie also speaks with Ernst Loosen about common misconceptions of German Riesling and how he has changed the way he markets his wine in the U.S. market.

Jason's Wine Blog
May 8, 2012

Jason writes about his experience attending Riesling & Co. in San Francisco. He mentions some of his favorite tables he visited, including St. Urbans-Hof, Leitz, Schloss Schönborn and Weingut Heitlinger. He also mentions a new discovery he found from Clemens Busch, the 2010 Rothenpfad.

The Wall Street Journal
By Will Lyons
May 10, 2012

Lyons writes about the rise in popularity of Pinot Noir in Germany, particularly its growth in the Ahr, Baden, Pfalz, Franken and Rheinhessen wine regions. He notes that the rise in average temperatures for the regions has sparked winemakers to begin planting new grape varietals.

Wine & Spirits
June 2012

In the June issue of Wine & Spirits, two Rieslings from the Rheinhessen are mentioned as value brands for 2012: the 2010 Georg Albrecht Schneider Niersteiner Paterberg Riesling Kabinett and the 2009 Georg Albrecht Schneider Dornfelder QbA Trocken.

An outpost of an established restaurant in Beirut, 80-seat Almayass has opened in the Flatiron District. The menu focuses on classic Lebanese cuisine, including five different types of hummus. Almayass, 24 E. 21st St., New York, NY 10010, 212-473-3100.

Michael ‘Bao' Huynh is expanding his BaoBQ restaurant to the West Village. The new MacDougal Street location features a similar line-up of Asian-style meat dishes and noodles. BaoBQ, 120 MacDougal St., New York, NY 10012, 212-477-1447.

Chicago

In Fine Spirits has reemerged as Premise, though the wine bar still exists. In the kitchen is Brian Runge (graham elliot, Brasserie Ruhlmann), prepping modern American eats like fluke tartare with uni sabayon, lotus root and dashi gel, ideal as part of a tasting or paired with complex cocktails. Premise, 5420 N. Clark St., Chicago, IL 60640, 773-334-9463.

Seasons 52, which bills itself as a "fresh grill and wine bar restaurant," has announced plans to open a branch at Oakbrook Center in the spring. It will include a piano bar, four private dining rooms and a chef's table. As at the other locations, no dish on the menu will exceed 475 calories. Seasons 52, Oakbrook Center, 3 Oakbrook Center, Oak Brook, IL 60523, no phone.

San Francisco

Brasserie S&P restaurant and bar is set to open in early June on the lobby level of the Mandarin Oriental, San Francisco, replacing Silks, on the hotel's second level, that will close June 3. Menu items may include baked Drake's Bay oysters with ginger and hijike butter, and roasted Liberty Farms duck breast with English peas and preserved Meyer lemon. Brasserie S&P, California Center, 222 Sansome St., San Francisco, CA 94104, 415-276-9888.

Seattle

Restaurant Bea, a charming bistro serving upscale American comfort food, just opened in Madrona in the space formerly occupied by June, which closed last year; it was also previously home to Crement. Designed as a neighborhood restaurant with destination-quality cuisine, the small bistro is owned by Tom Black and Kate Perry. Restaurant Bea, 1423 34th Ave., Seattle, WA 98122, 206-812-2901.

Please keep the Wines of Germany bureau updated on any relevant news and business developments by writing to info@germanwineusa.com.

Best,
Sherri Poall and Bruce Schneider
Wines of Germany Directors