Truffles and a 1948 Taylor’s Vintage Port

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OzPiper

Lifer
Nov 30, 2020
5,940
31,846
71
Sydney, Australia
The Riesling was in great shape
It was harvested at 145 oeschle - just under a TBA (150 oeschle)
But at 16 years old, a lot of the sugar had “caramelised” so it wasn’t super sweet.
It still has lovely acidity which prevented it from being cloying

Paired very well with the marinated orange slices
The marinade was a syrup of rose water and Seville orange marmalade
 
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shanez

Lifer
Jul 10, 2018
5,215
24,261
49
Las Vegas
The Riesling was in great shape
It was harvested at 145 oeschle - just under a TBA (150 oeschle)
But at 16 years old, a lot of the sugar had “caramelised” so it wasn’t super sweet.
It still has lovely acidity which prevented it from being cloying

Paired very well with the marinated orange slices
The marinade was a syrup of rose water and Seville orange marmalade
One of the best rieslings I ever had was about 20 years ago. It was a 1976 Auslese (sorry that's all I remember regarding the bottle). It was incredibly rich and balanced. It was like drinking the world's best apple pie.

I've tried to age some ausleses, beerenausleses, trockenbeerenausleses, and eisweins but have found great difficulty in not drinking them early and so have had little success. A good problem to have though.
 
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OzPiper

Lifer
Nov 30, 2020
5,940
31,846
71
Sydney, Australia
Rieslings have given me more joy than any other white wine.
Much as I love a good white burgundies, rieslings, especially those from the Mosel will always be my greatest love

I started out on my wine adventures in the 1970’s and 1976 was the vintage that introduced me to the splendour of German rieslings
 
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