WTN: old Rosato and WA state Riesling

My turn to make meatless Monday dinner, I got some lavash and make a variety of pizzas- feta/spinach/olive, tomato/basil, mushroom/garlic, and cauliflower. Wine was the 2008 Vivallis "ViV" Schiava Rosato. Why do I have last year's rose? Well, I recently was $2 short of free shipping at Astor, threw it in ($3.96) to make limit (I now see it is $1.98!). Probably lost a bit of freshness, but still a decent pink, strawberry fruit and good acidity. Probably B-C+, but for under $4 (or $2) I might again use to cross a $$$ threshold.

Tuesday Betsy tried a few recipes from a new Madhur Jaffrey I had picked up at library- bluefish with a cumin/mustardseed crust, potato chaat, green beans with cumin, as well as a salad pf watercress and parsley with a horseradish dressing (I enjoyed the meal, Betsy felt too many strong competing flavors, though all dishes were good). Wine was the 2008 Poet's Leap (Long Shadows) Riesling (Columbia Valley). Back label says Armin Diel is winemaker. This is actually more Alsace-y to me, citrus adn petrol, just a tad off-dry. Good acidity, full bodied. More impressive than friendly. B
 
Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C mediocre. Anything below C means I wouldn't drink at a party where it was only choice. Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency. 

More impressive than friendly.

Sounds like a Diel wine.

[Jenise]

More impressive than friendly.

Sounds like a Diel wine.

Good call re Alsatian. Of the several vintages I've tried (three, maybe?) that IS it's style, and my reactions have varied because I'm not a fan of off-dryness. They're always very well made and tasty though.

Speaking of WA rieslings, though, a friend with a European palate who is in the wine biz is excited about the 09 Riesling from Willow Creek. "Finally," he said, "a true Washington Kabinett". I'll be trying it this Friday at our neighborhood tasting, stay tuned for notes.

My turn to make meatless Monday dinner, I got some lavash and make a variety of pizzas- feta/spinach/olive, tomato/basil, mushroom/garlic, and cauliflower. Wine was the 2008 Vivallis "ViV" Schiava Rosato. Why do I have last year's rose? Well, I recently was $2 short of free shipping at Astor, threw it in ($3.96) to make limit (I now see it is $1.98!). Probably lost a bit of freshness, but still a decent pink, strawberry fruit and good acidity. Probably B-C+, but for under $4 (or $2) I might again use to cross a $$$ threshold.

Dale,
Back in late summer/early fall I found a few bottles of Steve Edmunds 2007 Bone Jolly pink. Fearing I had let them go too long, I opened one. Found it to be almost as fresh as when I first tried them. Said something on WLDG and Steve countered with an offer I couldn't refuse.

Good call re Alsatian. Of the several vintages I've tried (three, maybe?) that IS it's style, and my reactions have varied because I'm not a fan of off-dryness. They're always very well made and tasty though. .

Well, my favorite Alsace winery is Trimbach, with most wines bone dry. But this was more in the ZH style. Offdryness itself doesn't bother me, I drink a lot of German wines with some residual sugar (this was more like a halbtrocken). What I could have used was more lightness/liveliness.

Well, my favorite Alsace winery is Trimbach, with most wines bone dry. But this was more in the ZH style. Offdryness itself doesn't bother me, I drink a lot of German wines with some residual sugar (this was more like a halbtrocken). What I could have used was more lightness/liveliness.

I've found that to be the case with a lot of Diel wines - they generally tend to come across quite broad and rich. Interesting you mention ZH - while the styles aren't that similar, I've had similar reactions to their wines - at times more impressive than charming, occasionally a bit too heavy and ponderous - but from time to time there are bottles that wow me and are really spectacular, singular experiences. (Just got some of the '98 Diel Pittermannchen Spatlese this week - certainly hope it's in the latter camp. )