Tried this last night w/ my...err...didn't eat last night I guess:
1. IngridGroiss Sommerwein Rose Niederosterreich (12.5%; RS: 0.69%; TA: 0.67%; PinotNoir+Zweigelt; www.Ingrid-Groiss.At) Breitenwaida 2015: Bubbles on opening indicate some dissolved CO2; very perfumed/aromatic alpine strawberries/cherry blossoms/floral slight cranberry very spicy beautiful nose; bit tart/tangy/dissolved CO2 alpine strawberries/alpine meadow flowers slight cranberry slightly off-dry bright/zippy Nehi cherry soda pop very pretty flavor; very long alpine strawberries/floral/cherry blossoms lightly tart off-dry balanced perfumed finish; a very pretty unprofound easy-drinking rose; exactly the wine you would want to drink high in the WesternAustrian Alps (which I will in a few weeks) in an alpine meadow surrounded by alpine strawberries as you watch JulieAndrews cavort thru the flower-laden meadow across the valley w/ her lilting voice singing "The hills are alive..." echoing off the nearby peaks; one of the prettiest roses I've had this year; goes down way too easy. $20.50 (KK)
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A wee BloodyPulpit:
1. I've been a big fan of the IngridGroiss wines since I first tried the GemitscherSatz '13 almost two yrs ago. We bought the new release of GV & GS '15 back in May from out in Calif. Finally, but finally, they showed up here in NM, a day late & a $ short...no GV, alas.
Breitenwaida is way up in the NE part of Austria, near Hollabrunn...in the WeinVerteil. Hoping I can make a visit w/ Ingrid in a few weeks when I'm over there.
Meanwhile...going back to KoKomann's for a few more btls of the Rose (already got my fair share of the GV & GS).
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2. Dissolved CO2: It was clear from opening this btl the small stream of CO2 btls spiraling up thru the wine that there was some dissolved CO2. Don't know if was leftover from the fermentation or the wine was "refreshed" upon bottling.
Adding CO2 to a white at bttlg time is commonly used to "refresh" in NZ. It gives a perception of acidity on the palate. But it's an ersatz acidity that dissipates rapidly on the palate and not the same as that steely acidity you get from wines w/ high natural acidity. Texturally quite different.
Tom