WTN: Is it a mistake to auction my sweeties?

As I think I have already mentioned, I have been drinking remarkable little wine with residual sugar and have accumulated a large inventory of them. This is not because I don't like them but because I find them very difficult to pair with food. I finally bit the bullet and took to Paris 150 bottles, mainly German and Loire sweeties, to be auctioned by a web auctioneer. Nearly all my bottles in CT's white "off-dry" and "sweet/dessert" categories were in this lot of 150 but I did hold back a dozen or so special beauties. Kabinett escaped the automatic CT axe because they classify them with dry wines . However I did add some Kabinett into the 150 where they were too full and heavy for my taste, mainly from '03 and '05. This Kabinett was delicious with asparagus, ham and boiled eggs and makes me wonder whether I will regret some of the Spätlesen being auctioned, particularly from '02, '04 and '08 . Too late, though, to backpedal unless I put in the highest bid myself

2004 Dönnhoff Oberhäuser Leistenberg Riesling Kabinett - Germany, Nahe (5/9/2016)
A delightfully elegant Kabinett from Dönnhoff. Colour medium gold. Nose eloquent with white fruit, discreet flowers, minerals and touches of petrol and tobacco. Medium/light bodied palate with beautifully balanced sugar and moreish acidity, underlying roundness, gentle backbone and complex interplay of fruit, minerals with a sprinkling of spice and tobacco. Very good.

[David M. Bueker]

2004 as a general German vintage is drinking very well now. It is ahead of 2002 and 2008, though those will catch up in time.

As I think I have already mentioned, I have been drinking remarkable little wine with residual sugar and have accumulated a large inventory of them. This is not because I don't like them but because I find them very difficult to pair with food.

Well then the solution is to have your off-dry wines before and after dinner, and your dry wines with dinner!

(I am kidding, because I know the feeling and it is part of the reason I buy fewer off-dry wines than I used to. Although I guess I never had a big enough stockpile to worry about auctioning off excess)

Oh, and lucky you to have nice 2004 Donnhoff wines. Sounds great.

I don't really have trouble finding occasions to open Spatlese/Auslese or Loire Demi-sec (we have a lot of spicier Asian dishes for one thing), but do have too many true dessert wines. It's just that I like them, but a 1-2 ounce pour is plenty for me. So only open at dinner parties (even 375s).

I don't really have trouble finding occasions to open Spatlese/Auslese or Loire Demi-sec (we have a lot of spicier Asian dishes for one thing), but do have too many true dessert wines. It's just that I like them, but a 1-2 ounce pour is plenty for me. So only open at dinner parties (even 375s).

Same for me with dessert wines and I think that I've kept enough for that purpose. Very often what I open is red, port or VDN from Roussillon because they are so good with chocolate.

I also kept most of my Foreau demi-secs which go well with some creamy Norman dishes like Poulet Vallée d'Auge.

Asian food with spätlese, yes, but round here the Asian we find is very mediocre. The other thing which annoys me with much wine labelled Kabinett or Spätlese is that is really downgraded Auslese or even BA .