Why? Rieslings frequently improve over a day or two. Especially ones that are built to age. (Half bottles are great though - I especially like them for Champagne.)
I have some 5 ounce bottles with teflon lids and a stainless funnel for when I want to open a bottle and know that I’ll only be drinking a couple of glasses. I’ll pop the cork and fill two or three of the 5 ounce bottles right to the top so that it actually spills a little bit when you screw the cap down. Then I give them a quick rinse and dry and put them directly into the fridge. They will last at least 5 days and sometimes a lot more.
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I’ve heard not really. Most people either use the method I just described, or they get a Coravin type device. (Expensive but works.)
That method was stolen/learned directly from WineBerserkers forum.
Even good Riesling has a faint “petroleum” flavor that a lot of people don’t like.
I’m not very well versed, especially in German Rieslings, which are supposed to be the best, along with Alsace, France. Also, the ones I do like are dry or off-dry. So a few that I’ve enjoyed from the US that are dry or just off dry:
- Martin Woods, Hyland Vineyard (Willamette Valley)
- Red Newt Cellars, Lahoma Vineyards, The Knoll Block (Finger Lakes)
- Eroica Riesling (off dry) (Columbia Valley)
I would imagine that others from these producers would also be good. The Eroica is probably the only one with national distribution, the other two you would either need to luck out or order directly from the winery.
I do own some German and French bottles but they are all sleeping away for a number of years.
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All kinds can be aged.
made a great drink last night, it’s a variation of a martinez:
1.5 oz Old Tom gin (used Ransom)
2.0 oz sweet vermouth (cocchi but I’m sure carpano antica would also work)
0.25 oz maraschino liqueur
one dash Boker’s bitters
stirred gently and strained into a chilled coupe glass
luxardo cherry (or three) on a pick garnish
I like drinking but people who don’t like drinking would like this too, it’s sweet but not oversweet, lots of depth, really good
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OK, I guess I need to pay more attention. But I’m like 99% sure that I’ve never seen anything other than straight out of the bottle at a high end restaurant.
Alsatian Riesling is one of my favorite white wines.
while every producer defines their own style, generally you will find that German rieslings will have some sweetness to them and Alsatian rieslings will be on the drier-side.
For Alsatian:
Hugel or Trimbach
Trimbach is outstanding, you should be able to get it in most good liquor stores. if I could suggest you one Riesling, it would be a Trimbach.
For Germany:
Leitz makes a great, traditionally-balanced German Riesling.
If you can find Leitz, Eins Zwei Dry is a rare-ish produced German dry Riesling.
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For Finger Lakes Riesling, Dr. Frank Constantine is good for a decent price. Available at a lot of grocery stores in the NE.
it’s Dr Konstantin Frank bruh. everyone knows that.
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My brain at 2 am is not good. In my defense the misspelling was autocorrect. The flip I have no excuse for lol
I agree with most Alsatian Riesling being on the dry side, but German Riesling is everywhere from bone dry to dessert level sweet and everything in between. The only thing I know for sure is if you find “trocken” on the label it should be dry, but all (maybe not even most) dry don’t necessarily have this label. Despite reading about the labeling system, I struggle to make sense of it.
link?
I saved mine from remote tastings that my local wine importer was doing over Zoom during the Covid shutdown. But here are some links to different options that people have mentioned using on WineBerserkers.
https://www.amazon.com/dp/B0725C15JD/ref=redir_mobile_desktop
https://www.amazon.com/gp/product/B00QU9BO7I/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
https://www.amazon.com/dp/B0981JP2GB/ref=syn_sd_onsite_desktop_446?ie=UTF8&psc=1&pd_rd_plhdr=t
The important thing to remember using this method is that if you want the wine to remain relatively unchanged over many days from when it was opened, you need to pour these off into the little bottles pretty soon after opening – for the most part I do it immediately. If you wait a few hours and then decide you want to save left over wine, it’s already going to have been exposed to a significant amount of 02. You can still save it in these bottles for a day or two, but it’s going to have evolved quite a bit.
You put anything alcoholic in front of me and I will drink it. Good beer, bad beer, wine, champagne, every hard alcohol under the sun. It’s all good to me.
Except gin.
If I wanted to lick a pine tree, I’d lick a fucking pine tree
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Have either of you had a Last Word? Equal parts gin, lime juice, green chartreuse, and maraschino luxardo. This was a gateway cocktail for me into the world of gin. Not ginny at all. Certainly not at all like fellating a pine tree.
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hey you’re in good company, tons of people aren’t into gin and fair enough, but just fwiw the drink I posted is specifically Old Tom gin; for those who don’t know Old Tom isn’t a brand it’s a whole different phylum, the juniper is still there but Old Tom is overall sweeter and maltier and toastier and way less crisp and botanical than what we think of as gin today. Old Tom is generally barrel-aged and amber-colored and is a lot closer to what gin was 500 years ago; it’s the style of gin used in lots of so-called classic drinks and was the main style of gin behind the bar in 1800s USA, but after prohibition London Dry Gin took over and Old Tom disappeared until a squadron of assertively-mustached mixologists rode in on a fleet of old-timey bicycles and resurrected the old drinks, bless their fussy hearts
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