Bordeaux Tasting from 2009: Light gold in color. Floral, mineral and candied fruit. A bit too sweet and not balanced. Acidity was lacking. Shorter finish.
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Bordeaux Tasting at Cafe Levain: Nose: Slate mineral with some apple. Palate: Good crisp acid with ripe apple. Fairly simple but a good starter Riesling.
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Thursday, June 24, 2004 This is part of my continuing education to discover Riesling. Fairly focused flavors of mineral, lemon cream pie, orange blossom and a faint honeyed quality. Crisp and floral. Well structured but much too light to stand up to the pork tenderloin with apricot sauce. However, with the apricot sauce alone, it shone quite nicely. I’d read that Kabinett wines are best used as aperitif due to the lightness of the wine, this would seem to bear out that statement. At 7.5% alc., one could drink this all day long.
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3/8/2009 - 3daywinereview.com wrote: 86 Points
Bordeaux Tasting from 2009: Light gold in color. Floral, mineral and candied fruit. A bit too sweet and not balanced. Acidity was lacking. Shorter finish.
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3/8/2009 - Mattshank wrote: 88 Points
Bordeaux Tasting at Cafe Levain: Nose: Slate mineral with some apple. Palate: Good crisp acid with ripe apple. Fairly simple but a good starter Riesling.
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6/24/2004 - timewithwine wrote:
Thursday, June 24, 2004 This is part of my continuing education to discover Riesling. Fairly focused flavors of mineral, lemon cream pie, orange blossom and a faint honeyed quality. Crisp and floral. Well structured but much too light to stand up to the pork tenderloin with apricot sauce. However, with the apricot sauce alone, it shone quite nicely. I’d read that Kabinett wines are best used as aperitif due to the lightness of the wine, this would seem to bear out that statement. At 7.5% alc., one could drink this all day long.
Do you find this review helpful? Yes - No / Comment