Hermann J. Wiemer Riesling 2006 Tasting Notes
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Hermann J. Wiemer Riesling 2006 Tasting Notes

New York Finger Lakes vintner Hermann J. Wiemer produces a range of Rieslingsólate harvest and semi-dry includedóbut this 2006 is his driest offering, at 0.9% residual sugar. Wiemer's roots are in Germany's Mosel region, where he grew up in a family of winemakers and oenologists. He emigrated to the United States in 1968 and began to convert an abandoned upstate New York farm into his winery in 1973. Convinced that vinifera varieties could flourish in a region that had been heavily dependent on hybrid grapes, Wiemer made a name for himself with a number of cool climate grapes (including Pinot Noir and Cabernet Franc), though Riesling is understandably his primary love.

The 2006 Riesling is a good representation of Mosel Kabinett style. The first note on the nose is youthful and fresh, with light petrol minerality, floral complements, green apple, some ripe apple and fresh green gage plum. The wine is medium bodied in the mouth, with apple, pear, and grapefruit citrus at the front of the line, backed by peach, kiwi, mango and melon. The finish is elegant, long, and yet crisp and clean. The characteristic Riesling acidity is nicely in balance; while many Rieslings look to balance acidity with sugar, this dry wine does it with an admirable ripeness. It all makes for a stylish wine you can quaff or sip depending on your mood, with food or without.

Verdict: Old World from the New
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James Beard Award Nominee Elliot Essman

food writer Elliot Essman James Beard Foundation Journalism Award


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