The Feiring Line

Wine Blogging Wednesday Wine: '05 Mumelter St. Magdalener

Contrary to the general feeling out there, sometimes I do show up. I don't always hide behind my computer. To prove it, I took Dr.Vino's suggestion and am throwing my voice into the ring of Blogging Wednesday or Wednesday Blogging, for September the 12th.

Here goes. The assignment was to put forward an indigenous grape from its hometown.

Bless Georg Mumelter's little heart for making this (possibly $14 dollars?) wine at Griesbauerhof, his farm situated outside the Alto Adige city of Bolzano in the DOC of St. Magdalener.

I bet the wine would taste much better in situ--such gorgeous, quasi-Alpine country up there--but here in lower Manhattan, it was extremely pretty. But just in case it made a difference, I climbed to my roof to see if the altitude changed the wine's taste. It didn't.

Schiava (aka Vernatsch,) comprises most of the blend. I have no idea what else is in this bottle, perhaps a touch of Lagrein?

And as far as its taste? Spicy, peppery, touches of aspirin and fresh strawberry in a fun-weighted wine that was entirely perky and surprising.

Ross I Like

Lettie Teague was on to something when she wrote about ros's being over rated. Jon Bonne at the Sanfrancisco Chronicle did something similar. And it's no wonder..most are now so sweet and stupid and spoofed they might as well me white zinfandel. Where are the real ross?

Just had two spectacular ones which do exactly what you want a summer ros to do, offer refreshment and yet hold your attention. Importer is Louis/Dressner.

**Baudry 2006 Chinon ($15)
Great crushed aspirin, Campari like bitterness with an edge.

**Puzelat 2004 VdT Francais KO ros ($14)
Melon-ish on the nose with tea tartness.

West County Cider, Redfield

Forgive: Cider really does belongs in the "other" but we don't have an "other" category as yet. But, never the less, this cider is wine worthy. The Maloney's produce their lovely hard ciders in Colrain, Massachusetts and have been putting them on the market since 1984. And though I wish Terry would make this with natural yeast, he makes a very natural cider from a variety of different apples that are really classy.

This is West County Redfield cider. Made from a combo of Redfield--an old apple with some real red flesh and Dabinett. It's got a beautiful blush, as if it was the rose of the cider world. And it's a classic cider for me with a real apple-like aroma, faintly honeysuckle floral. Gently tannic which gives this drink a solid structure. Gently fizzy and just nice and tart on the lingering finish. This has enough of a touch of sweetness to give serve any easy drinking need, as a classy beer replacement or an aperitif, but the tannin gives it the bite you might like for food. Try it with a kasha knish.