2016 Köfererhof Müller Thurgau Valle Isarco

The star of the show here is the dish of scrambled eggs covered with Alba truffles. The wine was pop and pour, and quite boring. Sorely lacking in acidity...no real framework.  A nice champagne would fare better.... tomorrow....

2018 Falkenstein Krettnacher Euchariusberg Riesling Kabinett AP 12

Beautifully approachable even now, but has the stuffing to develop further complexity. 

Pop and pour. Gotta love the traditional method of winemaking reflected by 9.0% abv. Made from the fruit of 50 year old vines.

Grapefruit up front followed by lime zest and hints of smoke on the finish. Gently envelopes your palate with gossamer, mouthwatering acidity. The deft mouthfeel is part of the signature elegance of Falkenstein wines. 

A nice counterpoint to the in-your-face youthfulness and bracing acidity of the 2018 Keller von der Fels. Two very different styles of winemaking, IMO. 

Paired nicely with shrimp tacos with a bit of spicy remoulade. 

A wine that keeps you coming back for more.... a wine with soul!

2018 Keller Riesling von der Fels

Massively tart grapefruit and bracing acidity upon opening the bottle. Impressive mid-palate presence and energy, with a mouthwatering finish for such a young wine. Beautifully dry.

Calms down a bit after a few hours, with velvety fruit texture peeking out from the initial attack of acidity. At 12.5% abv, not a shy Riesling, perhaps indicating later approach to harvest. A very rich, more forward style compared to Falkenstein dry or off-dry Riesling, IMO.

This could be benefit greatly from cellar time. Fruit is sourced from Grosses Gewächs (grand cru) sites of Kirchspiel, Hubacker and Abtserde.

Quite an experience. Clearly, a wine built for the long haul.

Paired interestingly with spicy fried chicken and chile lime corn.

2018 Girolamo Russo Etna Bianca Nerina

70% Carricante with the balance comprised of Catarratto, Minnella, Inzolia, Grecanico and Coda di Volpe.

Palate of Granny Smith apple with hints of lime zest. Beautiful salinity contributes to an alluring framework, with just enough acidity to keep things interesting.... nice reflection of volcanic terroir.... nose of Mediterranean seabreeze swirling around the Mt. Etna region...😊

2016 St. Michael-Eppan Sauvignon Blanc Sanct Valentin

This wine brought back fond memories of lunches on Lake Garda in Sirmione.

100% Sauvignon Blanc. Takes a while to open up. Palate of kiwi and sage. Faint floral and grassy notes on the nose. 

Perhaps in an awkward phase ..... an unsettling amount of heat intrudes on the finish, which limits food friendliness and overall enjoyment of the wine. It doesn't appear to carry the 14.5% stated abv very well at this juncture. 

2007 Dom Ruinart Brut Blanc de Blancs

Founded by Nicolas Ruinart in the city of Reims, Maison Ruinart is the oldest established Champagne house, exclusively producing champagne since 1729. 


Poster by Alphonse Mucha (1896)

The blanc de blancs cuvee from Dom Ruinart was first released in 1959. This 2007 bottling is the first vintage made entirely by Chef de Caves Frédéric Panaïotis.

The blend is 100% Chardonnay from Grand Cru vineyards: 75% from the Côte de Blancs (Chouilly, Le Mesnil, Oger and Avize) and 25% from the northern slopes of the Montage de Reims (mostly Sillery and Verzenay).



Crystalline cut of minerality defines an elegant palate of lemon and oyster shell. Pleasing nose of light honeysuckle with hints of ginger evolve with exposure to air. Bracing effervescence provides a classic textural mouthfeel and gently subsides over the course of a three hour dinner. As the wine warmed up and opened up, it took on the character of a beautiful chablis with savory saline notes. Paired very nicely with Chilean sea bass dish.

Just on the cusp of its drinking window now, with many years of life ahead. Looking forward to the unveiling of intriguing tertiary development over the next decade. Definitely worth popping a bottle now to check out this beauty. Nicely done.