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發表於 2014-7-31 01:42:44
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本帖最後由 fokker 於 2014-7-31 01:55 編輯
回復 LasCases #45 的帖子
I wholeheartedly agree here. There is nothing confusing about French labels.
Alsace was the second wine region in France I visited in the 90s. I still remember the Deisses-they have since divorced-showing me how Riselings could taste so different from different grand Cru vineyards when the soil compositions are different. They were the ultimate terroirists. We were also discussing how well their wines would match with Cantonese cuisines.
Their 1989 Riesling SGN Quintessence remained one of the best wines I ever put in my mouth. SGN stands for Selection de Grains Noble, a sweet wine made from botrytised grapes. Quintessence means they hand-picked the most shriveled grapes from the whole bunch of noble rot affected grapes, a process not unlike Chateau d' Yquem picking grapes by grapes from the whole bunch one round after the other in order to make their most famous sweet wine.
BTW, one of the best Alsatian wine producers have not been mentioned here so far: Zind-Humbrecht. Olivier Humbrecht was the first Frenchman to pass the MW exam. His Scottish wife was both beautiful and friendly, and this reflects in the wines they make. Any varietals, sweet or not, made from the Clos Windsbuhl, Rangen de Thann or Clos St Urbain vineyards are likely to blow your mind off. And one of the most interesting attributes of their wines, is that even if they taste sweet in their youth, they will be less so as they age, gaining compexities and nuances, whilst losing baby fat and voluptuosity and taste leaner and cleaner. They also have instilled a system of indicating the sugar sweetness of their wines on the labels by indexing from 1 to 5, 1 being having the least amount of residual sugar. But what makes their wines so fascinating is that say a 10 year old index 4 could taste less sweet than a 2 year old index 2.
I think this sums up why we all go crazy about this topic of wine appreciation.
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