TN: 2005 Fritz Haag Brauneberger Juffer Sonnenuhr Auslese 6

Because I'm free today and I have some homemade duckliver paté in the fridge I opened this bottle and treated myself with a glass of this wine with breakfast.

2005 Fritz Haag Brauneberger Juffer Sonnenuhr Riesling Auslese nr6: Nose is a bit floral and slate and not to powerful. Also fruit like ripe white peaches and lime/7up is coming through. In the mouth it is a bit more direct. An intense and mouth filling wine. I would say the balance between sugar and acids are perfect in this wine. I think this has everything a wine needs to be brilliant in 10 years. Enough sugars and the nose is giving nuances that I can’t taste (yet) in the mouth. For me this is no dessert wine although the sugars are there it still has lightness and elegance especially in the finish. I see myself drink this now already with some fish or some duck liver but I predict this will be brilliant with a few more years of bottle age.

Perhaps you've just drunk a Fritz Haag wine, Felix?

Lol yeah its Fritz Haag such a long name for the wine and then I forget the most important part.

[David M. Bueker]

I love to drink Mosel Auslese with food. Now if we're talking Rheingau, Rheinhessen or Pfalz then I will likely expect a little more weight & go for an after dinner or dessert pairing.

I totally agree with you that Mosel wines go good with food. On the other hand, does food go good with Mosel wines? Because Mosel wines are so extremely delicate, also the ausleses, food almost always takes away a certain aspect of the wine. I generally dont like to drink wines with a lot of nuances with food and it is these nuances that make Mosel wines so special to me.

[David M. Bueker]

I do not go for "full-flavored" foods with Mosel wines. If I am having a Thai curry I go for Rheingau or Rheinhessen more often than not. But if I am having a simple spinach salad with some mild blue cheese, a few candied pecans and some balsamic & olive oil then Mosel auslese is just the right match.