EP 70 German wines and the Rieslings that make them.

2004 Von Hovel Qba Riesling

2004 Willi Haag Brauneberger Juffer Riesling Kabinett

2003 Johann Haart Piesporter Goldtropfchen Riesling Spatlese

2004 St.urbans Hof Ockfener Bockstein Auslese Riesling

Today Gary talks about the QMP,QBA and many other things that have to do with German wines. Watch as Gary goes through the wines and gives you his thoughts.

Latest Comment:

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Great show i truly LOVED it! I think Germany is massively unappreciated

QOTD I tend to like what Stephen Tanzer has to Say and disagree with Parker the most. But that’s just my palate, who knows it might change next year!!!

Tags: germany, review, Riesling, Video, white wines, wine, wines

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  • Tom

    Please, please, please, take a podcast course in German or something. Your pronunciation is horrendous. Really, you’re raping the language.

  • Tom

    Please, please, please, take a podcast course in German or something. Your pronunciation is horrendous. Really, you’re raping the language.

  • Mark L

    Gary, I wasn’t going to be as harsh as Tom, but I second the motion – Learn some basic German pronunciation. 85-90% of my cellar is German wines. Also, you didn’t comment on longevity. Yes, it’s fun to taste and drink young wines, but some wines that were marginal when young aged into truly regal beauties. Other than tastings, I seldom drink a Riesling until it is 5-7 years old.

  • Mark L

    Gary, I wasn’t going to be as harsh as Tom, but I second the motion – Learn some basic German pronunciation. 85-90% of my cellar is German wines. Also, you didn’t comment on longevity. Yes, it’s fun to taste and drink young wines, but some wines that were marginal when young aged into truly regal beauties. Other than tastings, I seldom drink a Riesling until it is 5-7 years old.

  • James Leviton

    I have enjoyed the episodes I have watched so far.

    However, I think you concentrate on wines that are too expensive.

    I sure cannot afford $50 to $100 bottles of California cabernet; I cannot afford $35 bottles of German Riesling either.

    What I am interested in are bottles of wine priced at $20 or less which taste like a much more expensive wine.

  • James Leviton

    I have enjoyed the episodes I have watched so far.

    However, I think you concentrate on wines that are too expensive.

    I sure cannot afford $50 to $100 bottles of California cabernet; I cannot afford $35 bottles of German Riesling either.

    What I am interested in are bottles of wine priced at $20 or less which taste like a much more expensive wine.

  • David Canada

    I love seeing you pronounce all of the german names….killer
    QOTD – Favorite – Neal Martin
    Least Favorite – Parker, specifically on California and australia. I have tried more parker 90’s from those areas that were overoaked fruitbombs then I care to talk about. he needs to stick to Bordeaux and Rhone.

  • David Canada

    I love seeing you pronounce all of the german names….killer
    QOTD – Favorite – Neal Martin
    Least Favorite – Parker, specifically on California and australia. I have tried more parker 90’s from those areas that were overoaked fruitbombs then I care to talk about. he needs to stick to Bordeaux and Rhone.

  • http://scatteredlines.blogspot.com/ Eric Nyeste

    We were half-expecting another scavenger hunt. To answer your QOTD:

    You are perfect to trust for many reasons. Primarily: You profit from wine sales (clean motive) and you tell us not to trust you (and trust ourselves).

    Robert Parker is a sham.

  • http://scatteredlines.blogspot.com Eric Nyeste

    We were half-expecting another scavenger hunt. To answer your QOTD:

    You are perfect to trust for many reasons. Primarily: You profit from wine sales (clean motive) and you tell us not to trust you (and trust ourselves).

    Robert Parker is a sham.

  • WA Ambassador

    Riesling is my favorite white wine. Thanks for doing an episode on it. My favorite riesling that I have ever had was a 2005 ST. M. It’s from Chateau St. Michelle, but it was imported from Germany. I brought it to Christmas dinner along with one a 2005 riesling from Columbia Crest. There was no comparison! The St. M was off the chart and was massively a better wine than the CC. I couldn’t believe the dramatic difference that you could taste between them. The St. M was smooth, fruity, and sweet, while the CC was dry, lots of tannin and not very good flavor. For about $12, you can’t go wrong with the ST. M.

  • WA Ambassador

    Riesling is my favorite white wine. Thanks for doing an episode on it. My favorite riesling that I have ever had was a 2005 ST. M. It’s from Chateau St. Michelle, but it was imported from Germany. I brought it to Christmas dinner along with one a 2005 riesling from Columbia Crest. There was no comparison! The St. M was off the chart and was massively a better wine than the CC. I couldn’t believe the dramatic difference that you could taste between them. The St. M was smooth, fruity, and sweet, while the CC was dry, lots of tannin and not very good flavor. For about $12, you can’t go wrong with the ST. M.

  • Kristen

    I was always confused by the German ratings. Really informative episode.

    QOTD: I really don’t listen to reviewers. I only bought my first Wine Spectator magazine this weekend. And I listen to your tasting notes, not just your scores. I preach the Gary gospel- trust your own palette!

  • Kristen

    I was always confused by the German ratings. Really informative episode.

    QOTD: I really don’t listen to reviewers. I only bought my first Wine Spectator magazine this weekend. And I listen to your tasting notes, not just your scores. I preach the Gary gospel- trust your own palette!

  • Scott

    Great episode: highly informative. I knew all the terms before but did not really realize their significance. Thanks.

    I think the similarities are far more common than the differences between different reviewers so I don’t have a favorite or least favorite. You’re not too bad I guess. 😉

  • Scott

    Great episode: highly informative. I knew all the terms before but did not really realize their significance. Thanks.

    I think the similarities are far more common than the differences between different reviewers so I don’t have a favorite or least favorite. You’re not too bad I guess. 😉

  • The Fanjestic

    Trust WS & GV the most and WE the least. But if used as a guide, the reviewers are great, used as the bible – well that’s just horrible!

  • The Fanjestic

    Trust WS & GV the most and WE the least. But if used as a guide, the reviewers are great, used as the bible – well that’s just horrible!

  • http://www.winecampus.org/ Georges

    Dear Gary,
    Please take a master class in German wines before going on air again; it’s not only your pronounciation that needs polishing, by the way. If you intend to educate, make sure you know the subject inside out. You clearly shy away from trying to explain the essence of German wines. You might be a celebrity but that doesn’t make you a wine expert, although you will convince many a wine novice who will fall for your assertiveness. Pity – we can help.

  • http://www.winecampus.org Georges

    Dear Gary,
    Please take a master class in German wines before going on air again; it’s not only your pronounciation that needs polishing, by the way. If you intend to educate, make sure you know the subject inside out. You clearly shy away from trying to explain the essence of German wines. You might be a celebrity but that doesn’t make you a wine expert, although you will convince many a wine novice who will fall for your assertiveness. Pity – we can help.

  • John__J

    great episode Gary, but 1 thing, and I’m sure you’ve heard this by now but:trockenbeerenaulese comes After eiswein, not before. The oechsle [sugar ripeness scale} for eiswein is the same as beerenauslese, which is 110-128 degrees. the difference is, beerenauslese has been affected with edelfaule [noble rot] where as the eiswein grapes have not. Trockenbeerenauslese is even higher on the oechsle scale at 150-154 degrees, courtesy of further sugar concentration due to edelfaule. Although, I expect to see in a soon future episode, you bringing up this fact or mentioning that you received emails telling you this already. Still a great episode thoough, thanks Gary.
    so the qotd: never really followe ratings even tho I will read the magazines that use them. Just like I never cared what was the most popular record or tv show out. So, I guess it would be you without kissing ass, so long as you keep seeming to not kiss any companies or wineries ass but your own. & while I’m here, How about a vin jaune or charbono episode/tasting, really wondering what you would have to say.

  • John J.

    great episode Gary, but 1 thing, and I’m sure you’ve heard this by now but:trockenbeerenaulese comes After eiswein, not before. The oechsle [sugar ripeness scale} for eiswein is the same as beerenauslese, which is 110-128 degrees. the difference is, beerenauslese has been affected with edelfaule [noble rot] where as the eiswein grapes have not. Trockenbeerenauslese is even higher on the oechsle scale at 150-154 degrees, courtesy of further sugar concentration due to edelfaule. Although, I expect to see in a soon future episode, you bringing up this fact or mentioning that you received emails telling you this already. Still a great episode thoough, thanks Gary.
    so the qotd: never really followe ratings even tho I will read the magazines that use them. Just like I never cared what was the most popular record or tv show out. So, I guess it would be you without kissing ass, so long as you keep seeming to not kiss any companies or wineries ass but your own. & while I’m here, How about a vin jaune or charbono episode/tasting, really wondering what you would have to say.

  • corkscrew

    Not a huge Riesling fan. QOTD-Parker is where my palate agrees the most with. http://www.winelx.com

  • Anonymous

    Hey just going through some old stuff. You probably realized that you goofed on the sugar raing levels. BA and eiswein have the same sugar requirement but BA must have noble rot whereas eiswein has no noble rot. TBA is the heaviest and is also affected by the rot.

  • Anonymous

    Hey there,
    @everybody who’s complaining about GV’s pronunciation – it’s not that bad. Being German I actually love to listen to him. There are lots of people with a worse accent when they try to speak English – so don’t cut them slack (is this the right expression?).
    I’m new here watching some old episodes, so I don’t know if anybody is even reading my comment at all 😉
    QOTD I like Jancis Robinson and Rene Gabriel, though I don’t share their opinions at all times. I don’t want to bash someone so no answer to that.

  • Anonymous

    Gary V is the man, There is no critic out there that I fully agree with, furthermore, What I love most about wine is discovering new things and that is the one thing Gary does best.

    Worst has to be Wine Spectator just because they seem so biased, so many Cali wines making their top 10 in the past couple of years.

  • Anonymous

    Great show i truly LOVED it! I think Germany is massively unappreciated

    QOTD I tend to like what Stephen Tanzer has to Say and disagree with Parker the most. But that’s just my palate, who knows it might change next year!!!

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