I am starting this thread as a place for all to ask general questions about Rieslings, so here is the first question:

What do the stars (*) on certain labels mean? Are they used on just ausleses or are they on others as well?

I have two bottles of 2003 Joh. Jos. Christoffel Erben Urziger Wurzgarten Auslese, one with one star and one with two stars. I didn’t notice the difference until I had got the bottles home. The store I purchased them from charged the same for both bottles. Another store in town has the same bottle with three stars but wants an extra $20. I’m trying to figure what the difference is and if the third bottle is worth it.

If there is a noticeable difference in the wines, it might make for an interesting side by side tasting.

Here is an explanation I posted 6 years ago.

VM

And here's a discussion on the differences between the ** and *** from another forum.

quote:

Here is an explanation I posted 6 years ago.

Darn it!

I do not quite agree with the statement "More stars means riper grapes and generally better wines".
It has been explained to me, by a Mosel winemaker, claiming the *'s are the appreciation of the winemaker. So more *'s mean the winemaker thinks this is a better wine. That does not necessarily mean the wine is riper.

quote:

Originally posted by Vino Me:
Here is an explanation I posted 6 years ago.

VM

very helpful post ... thanks, Vino Me!

Where does one start in learning about riesling seriously? I'm in the Nahe right now but am only here two more nights, and for work, so I won't have much more to explore. But we had 4 different local rieslings on Sunday night and I was very impressed. Wondering where to start when I get back to Chicago.

You're in the Nahe so start there. Ask the people you're working with - some of them may even be involved some way. If you have time, instead of going out to lunch or dinner, go to some stores and ask questions. You pick up knowledge wherever you are.

When you get back, start buying some and writing down the names, styles, vintages, areas and vineyards. You'll start to see patterns. (Of course, at that point you probably want to stop drinking for a while.)

People can tell you what to expect, etc., but it doesn't matter until you taste. And then you can start to read about the soils, etc. That's my 2 cts anyway - read last. Otherwise you'll end up reading some blogger or writer talking about how he can taste the granite and all that other BS that will make you sick. And remember - there's a reason you were impressed and a reason riesling is so celebrated - it can be great.

A good comparative tasting would be Rieslings from Germany as Greg said, with Alsace, Australia (Eden Valley), and Wash. State.

The alc is lower on the German ones. The ones from Oz typically have lemon/lime aromas. The Alsatian ones are very terroir driven.

On another occasion, compare the QMP levels based on sweetness: Trocken, Kabinett, Spatlese, Auslese. There are even higher levels but not as easy to find: Beerenauslese, Trochenbeerenauslese, and Eiswein. Austria has similar equivalents plus Strohwein and Ausbruch.

Invite me and I'll come!

So is spatlese purely a dessert wine for people, or do folks try to match it with dinner dishes sometimes? I guess I have the same question for auslese.

Admittedly a Riesling Noob....

Spatlese goes well with any course of the meal. Fois gras/liver to start, pork, chicken, spicy dishes (Chinese/ethnic food), and especially well with desserts.

Same goes for Auslese, though it does best with cheese/desserts. Again, ethnic foods work, as well as schnitzel or pork dishes.

Experiment and have fun- you'll be surprised as how versatile it can be!