I’ve mentioned before that I am not the biggest fan of Zind-Humbrecht wines, all too often they are booze-tastic monsters. I’ve seen them clocking in at 16.5% in the past and this is not how I like my white wines. So imagine my surprise when I saw this on a bottle of Riesling Clos Winsbuhl Vendange Tardive 2004:
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9%! I’m amazed! Fermenting with natural yeasts in a cold cellar does lead to some unpredictable results. I bet it’ll be very sweet, I hope it has the acidity to match. 9% is the kind of strength you’d expect in a German Auslese, I wonder how similar in style this will be. I’ll give it a few years before I find out.
