On Aug 12, 12:15=EF=BF=BDpm, "Evan Keel" <evank...@[EMAIL PROTECTED]
> wrote:
> "DaleW" <Dwmi...@[EMAIL PROTECTED]
> wrote in message
>
> news:c7b1e585-2313-42bd-b89a-f898711ffe03@[EMAIL PROTECTED]
> On Aug 12, 11:45?am, "Evan Keel" <evank...@[EMAIL PROTECTED]
> wrote:
>
>
>
>
>
> > "DaleW" <Dwmi...@[EMAIL PROTECTED]
> wrote in message
>
>
>news:5f456cbd-5ea0-4ee3-8b5d-f307880970a9@[EMAIL PROTECTED]
>
> > > Betsy made a so-called "Chinese chicken salad" (poached breast over
> > > red cabbage and soba with a peanut butter/ginger/garlic sauce- not
> > > authentic, but tasty). I went to cellar looking for a leaner MSR
> > > kabinett, somehow came upstairs with ?the 2005 August ?Kesseler
> > > Rudesheimer Berg Schlossberg Spatlese (Rheingau). OK, ?I know - '05,
> > > Rheingau, ?Spatlese - a formula for heavier style. But a review on
> > > store site I looked up when I was given bottle (thanks John Dawson!)
> > > had called it lean for vintage. Review was wrong. This is a big
> > > Riesling. Spiced peaches, some apricot, lime. Acidity keeps it from
> > > being overbearing, but plenty of sweetness here. There's a little
> > > vanilla/white chocolate note for a second that makes me wonder could
> > > this actually see oak, but it fades away quickly. A very tasty wine,
> > > though too big for this dish. If I had more I'd let sleep 5+ years,
> > > and then serve with truly spicy food.B+
>
> > > A couple notes re identification. When I was given this, I looked on
> > > CT. They didn't list this vintage of the regular RBS Spatlese, only
> > > the Goldkap. Well, this has an off-gold capsule (a little orangey),
> > > but I think it's the regular. I'd call it batch #7, as AP ends with
> > > 007 06 (I thought about just listing full AP and titling note "James
> > > Bond Riesling", but figured Bueker was probably only one who pay
> > > enough attention to get it).
>
> > > Grade disclaimer: I'm a very easy grader, basically A is an
excellent
> > > wine, B a good wine, C mediocre. Anything below C means I wouldn't
> > > drink at a party where it was only choice. Furthermore, I offer no
> > > promises of objectivity, accuracy, and certainly not of consistency.
>
> > OK, I give.. what do "spiced peaches" taste like? Googled the term
?and
> > found recipes ?but nothing more. Googled "spiced peaches" + Riesling,
a=
nd
> > not much more. Is "spiced peaches" a common descriptor of more
full-bod=
ied
> > Rieslings? And what fruit concoction could I taste that would ?give me
=
an
> > idea of what "spiced peaches" taste like?
>
> > Thanks,
>
> > Evan- Hide quoted text -
>
> > - Show quoted text -
> >I don't think it's a common Riesling descriptor, but it works for me.
> >I'd guess you'd have to have a Southern grandmother. My grandmothers
> >(maternal in Georgia, paternal in Alabama) both used to "put up" (can)
> >peaches. We'd often take back a couple cases of mason jars - fruits,
> >beans, chow chow, pickles. Plus sometimes a half a steer (my granddad
> >furnished animal, dad paid for butchering, split). It was a very
> >crowded station wagon.
> > A quick google found recipes, here's one:
> >http://www.pickyourown.org/peaches_spiced.htm
>
> Hey, thanks for the link. Pretty close to what I found. But from your
lin=
k
> sounds like cinnamon and cloves are the "spicy" components. I've tasted
> cloves in Riesling before, but cinnamon? Well, I smoked for 40 years
> (stopped 2 years ago) so maybe my palate is a bit atrophied.- Hide
quoted=
text -
>
> - Show quoted text -
a few random thoughts
1) first of all, descriptors are just feeble attempts to frame one's
new experiences in older more familiar ones. I certainly don't expect
my takes to be mirrored by others (I'm more concerned if people
disagree on takes on acidity, tannins, etc than on whether one got
cassis or black plum fruit, or cinnamon or allspice). Anyway, my
disclaimer disclaims accuracy. :)
2).in this specific case, when I think of spiced peaches I don't think
of a separate taste for cinnamon, the whole is more than the sum of
parts. Of course, I don't actually know my grandmothers' recipes were
that close.
3) actually, a quick search here finds Walter P from TX (nice guy) has
a note for a 2002 Gunderloch Auslese citing cinnamon. So some people
do find it, even if it's not a classic descriptor. Actually I think if
someone only gets classic descriptors maybe they're writing notes in
their head before they taste. :)
cheers!
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