WTN: The boy who cried Wolfer

[David M. Bueker]

2012 Vollenweider Wolfer Goldgrube Riesling Kabinett - Germany, Mosel Saar Ruwer (11/7/2014)
Served alongside a number of Indian dishes, this was a gorgeous food match. The moderate sweetness was a good partner to the mildly spiced food, and the apple and citrus flavors played off the various spice blends as well. For some reason the wine exploded when paired with any dish that featured cardamom. When that happened the wine carried the flavor and ran with it, extending the food and creating a truly memorable wine/food matching experience.

Overall this is a very fine, modern Kabinett that drinks very well now, and has the depth and balance to last for a long time.

Nice. I stopped following Vollenweider when I moved out of the Mike Lawton orbit. So I haven't had recent vintages but this sounds very nice.

Like Rahsaan, nice note indeed. The cardamom would have been a challenge in my mind but it all seemed to match very well.

[David M. Bueker]

Now that they are imported by vomBoden, access is Lawton-not required. Makes it easier than having to drive to Boston.

No wonder this is available in PA

Glad to hear that Vollenweider is still producing excellent wines. I was first introduced to his wines at a Mo'Cool.

Has anybody tried Daniel's dry wines? If so, how are they?

[David M. Bueker]

Closest I have gotten was a feinherb that I really liked.

Rahsaan, they are okay, but not close to the quality produced by Clemens B and Reinhard HL. The terroir is not that great, really.

Greetings from Sweden / Fredrik L

Thanks. I know the terroir does not provide the most finesse, but was wondering if its fullness might be a benefit to the dry renditions. Still, if I'm looking to buy some of his wines, probably better to spend my time on the sweet ones.

Thanks for notes, David (and informative discussion others). Not a lot of experience with this producer, but I quite liked this wine ('12 Goldgrube Kab) when I had a couple months ago.
What characteristics make it modern? I use the term a lot in other regions, but don't really have a sense of what modern means in off-dry German Riesling. I guess I say traditional to mean a lot of sulfur and sponti.

What characteristics make it modern? I use the term a lot in other regions, but don't really have a sense of what modern means in off-dry German Riesling. I guess I say traditional to mean a lot of sulfur and sponti.

I could be wrong, but I think by 'modern Kabinett' David was referring to the sweetness.

[David M. Bueker]

Overall richness and sweetness is what made me call modern. The wife loved it, and she is a Spätlese/Auslese girl.