Spritz in German Wines---Appealing or Flaw

We had a 2003 Georg Albrecht Schneider Niersteiner Hipping Riesling Spat. last nite (loved it) and as with previous bottles, there was a spritzyness that was not visible but obvious on the tongue and very appealing. I have found this in numerous other German wines, mostly Rieslings and generallly like it, even when visible in the glass. I have never seen it in trocken wines but have not tried too many of those. Do you see this as an appealing aspect of the wine or a flaw?

I find it appealing.

Quite typical and it can give real lift to an otherwise youthfully simple wine. We tasted Dr L riesling from Loosen a few years ago and it was ok, but little more. Then shook the bottle to get rid of the CO2 and the wine became really flabby and dull - like a Muller-Thurgau. In that wine at least, it showed what a little dissolved CO2 could do to lift a wine.

I find that it usually disappears over time (5-10-24-48 hours) and the fruit and the structure become clearer.

The spritz is only generally found in bottles that had been recently bottled. I actually like them and it is a sign for me that it is a very fresh wine. Whenever I get a new vintage I always try to open a few that still have this. That your '03 still has them is interesting.

I just opened up an 05 and it was definitely fritzy...is that a word??

In German the word is spritzig. In English we might say fizzy.

Not a flaw at all - it's as natural as can be, being C02 from fermentation. I also think it adds a pleasant visual dimension to the wine in question.

I agree with Paul B, both `05s I have tasted have that nice spritz feel and I do not find it deters my enjoyement. What you opening for Valentines Paul??
Chequebook!!

Ha! Good one, Bob. I'm just content to let it slip on by, together with Halloween, Corporate "X-Mas", Corporate "Easter", etc., etc.