Friday, November 23, 2007

Baked Onions

This is probably one of the weirdest taste descriptors I ever thought of but it really fits a certain brand of ripe Rieslings, much better than say, white fruits. The smaller onions are half sweet when baked and have a gentle spiciness that I often find in this kind of Rieslings.

Case in point:

Peter Jakob Kuhn, Oesterich Lenchen, Riesling Spatlese, 2004

I tasted this wine last December and what a difference a year makes! It had been so closed it was hard to decrypt but this time, though still very young and embryonic, it had opened enough for me to finally make an informed opinion and I found it to be very round and fleshy and ripe enough to be a de-classified Auslese, with a Sauternes-like nose and notes of baked onion. Very sexy, reminding me more of the 2005's I've tasted than of any German Riesling from 2004. (Nov. 23, 2007)

Imported by Giaconda (listed at 206 NIS for club members)

7 comments:

Anonymous said...

Chaim,
More recently I've tried to move away from using unrelated descriptor for wine ie an onion has never been anywhere near your Reisling, let alone a baked one. I prefer to stick with 'red fruits', 'white fruits' etc. I know this is kind of cheating, as 'red fruits'=strawberries, red currants etc. However I realise that from a writing point of view limited descriptors can make for boring TNs (although others do it wuite well). What do you think?

Arieh

2GrandCru said...

If it wasn't an apt descritor, I wouldn't have used it. But when it occured to me, it just seemed to nail it and for me, for certain Rieslings, it works better than a fruit descriptor. Or in conjunction with one.

Anonymous said...

Hi Chaim,
I guess I was questioning what is 'apt' in the general sense when describing wine.

Arieh

2GrandCru said...

Is 'tar' any more apt?

Anonymous said...

Haven't tasted the wine, I think, but I can definitely see caramelized onions as a kind of funky descriptor in a Riesling like this.
T.

Anonymous said...

PS - had a Viader Syrah last night, that had an aroma of... baked potatoes, garlic butter and all...
T.

Anonymous said...

Is 'tar' any more apt?

Exactly.

But sweetness, saltiness, acidity, tannins, mouthfeel, length and even more general fruitiness are all things that do not rely on comparisons unrelated.

Arieh

PS Tar is apt in the context of road construction.