Madonna Riesling Auslese

Hello,

My best friend's favorite win is the Madonna Riesling Auslese. I have not been able to find it in Vermont. What are some bottles that are similar to this that she might enjoy and can be found pretty much everywhere. She enjoys sweet wines.

Thanks!

She enjoys sweet wines.

Thanks!

I don't know this particular wine but if your friend likes sweet wines and is not terribly discriminating about specifics then she should be happy with pretty much any German Riesling Auslese that you find.

[Jenise]

I don't know it either, Rahsaan, but some googling suggests that 'Madonna' is a proprietary name and Valckenberg is the actual producer. The winery is in the Rheinhessen. It's not widely distributed in the U.S. but it's not unheard of either, and more central to Liam's case is the fact that apparently some retailers semi-close by in Massachusetts have been known to stock it. Here's the short list I found using Winezap:

http://www.winezap.com/search/searchResults.cfm?searchText=Valckenberg+Auslese&vintage=&bottlesize=Any&lowPrice=&highPrice=&id=0&state=0&order=searchRank+asc%2C+price+asc

Liam, most retailers will order any wine you ask for that's available in their distribution system. That said, Rahsaan's right that, if you're unfamiliar, the term Auslese indicates the degree of sugar and she might find other Ausleses just as appealing. Her tastes probably run more toward the riper southern German wines (Rheinhessen, Pfalz) than the Moser Saar Ruwers of the north, but in a warm vintage anything could go.

[David M. Bueker]

A couple of comments:

As far as looking for something similar to the Madonna (indeed it is a Valckenberg product) you could try for most Rheinhessen Auslese in the less expensive ranges. Producers like Franz Karl Schmitt or Schneider (there's a lot of Schneiders, but this one is in the Rheinhessen) might fit the bill.

As for auslese as a category, one further clarification. The term refers to the must weight of the unfermented grape juice, not the actual sugar in the wine. This becomes important in that many spatlesen are just as sweet as many auslesen.

[Jenise]

As for auslese as a category, one further clarification. The term refers to the must weight of the unfermented grape juice, not the actual sugar in the wine. This becomes important in that many spatlesen are just as sweet as many auslesen.

I get that, but to a non wine-geek all that matters is how sweet the wine tastes. Good point though about the extent to which some Spatleses might make the lady happy.

Thank you so much for your assistance guys, you're great! I'm going to look into this right now!

Thanks.

[David M. Bueker]

As for auslese as a category, one further clarification. The term refers to the must weight of the unfermented grape juice, not the actual sugar in the wine. This becomes important in that many spatlesen are just as sweet as many auslesen.

I get that, but to a non wine-geek all that matters is how sweet the wine tastes. Good point though about the extent to which some Spatleses might make the lady happy.

But that is actually my point. I've had any number of auslese level wines that were not as sweet as other producers' spatlese level wines.

So what exactly type of wine should I be looking for that is similar. Additionally I was able to find the wine in a shop that I work near in Mass! Thanks guys!

So what exactly type of wine should I be looking for that is similar.

What is available? If you give us specific names we could give specific recommendations.

But as people said above, any German riesling Auslese will provide some sort of lovely sweetness.

Guys,

What is the proper way to serve this wine?

Thanks,

Liam

In a glass

More seriously, what vintage do you have?

I ask because some vintages of Auslese are not really sweet enough to be considered typical dessert wine. So some might pair them with dishes that go well with sweetish wines. But, some recent vintages have been so sweet and full of botrytis that the Auslese show very thick and dessert-like. Of course even if it is not a 'typical' dessert wine, it will still be sweet so you can always enjoy it after the meal. Or any way you like. The main thing is to enjoy!

It's 2003. Serve at room temperature, right?

It's 2003. Serve at room temperature, right?

2003 will be quite rich, I would serve that after dinner.

And 'room temperature' depends on the temperature of your room! Certainly not the temperature of a well-heated apartment. And probably a little cooler than cellar temperature. Say 45-50F. But you can just refrigerate it and then play with cooling/warming as your palate dictates.