| 1953 Staats Rauen Pfaff TBA
Rheingau, Germany  |
Product Notes:
Like many of the great wines of the world, this is a rare wine, and only available in small quantities.
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 About Estate:
Originating in German soil today Riesling is Germany’s leading grape variety, known for its characteristic “transparency” in flavor and presentation of terroir, and its balance between fruit and mineral flavors. In Germany, Riesling normally ripens between late September and late November, and late harvest Riesling can be picked as late as January.
Three common characteristics of German Riesling are that they are rarely blended with other varietals, hardly ever exposed to commercial yeast[10] and usually never exposed to oak flavor (despite some vintner fermenting in "neutral" oak barrels). To this last item there is an exception with some vinters in the wine regions of Palatinate (Pfalz) and Baden experimenting with new oak aging. The warmer temperatures in those regions produce heavier wines with a higher alcohol content that can better contend with the new oak.While clearer in individual flavors when it is young, a German Riesling will harmonize more as it ages, particularly around ten years of age.
In Germany, sugar levels at time of harvest is an important consideration in the wine's production with prädikat levels measuring the sweetness of the wine. As equally important to winegrowers is the balance of acidity between the green tasting malic acid and the more citrus tasting tartaric acid. In cool years, some growers will wait until November to harvest in hopes of having a higher level of ripeness and subsequent tartaric acid.
Before technology in wineries could stabilize temperatures, the low temperatures in winter of the northern German regions would halt fermentation and leave the resulting wines with natural sugars and a low alcohol content. According to local tradition, in the Mosel region the wine would then be bottled in tall, tapered, and green hock bottles. Similar bottles, although brown, are used for Riesling produced in the Rhine region.
Riesling is also the preferred grape in production of Sekt, German sparkling wine.
Riesling wines from Germany cover a vast array of tastes from sweet to off-dry halbtrocken to dry trocken. Late harvest Rieslings can ripen to become very sweet dessert wines of the beerenauslese (BA) and trockenbeerenauslese (TBA) class.
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Food Pairing:
Asian food like; barbecue pork, shrimp/chicken Chow Fun or Chow Mein, Dim Sum, Egg Rolls, Mongolian Beef, Moo Shoo Pork, Orange Chicken, Pot Stickers, Cashew Chicken, Ta Chan Chicken, Sweet & Sour Pork and Twice Cooked Pork, Sushi or Sashimi, chicken/seafood teriyaki or tempura, Pad Thai, Fried Rice, beef/chicken/seafood with curry or coconut milk, spring roll, chicken/fish sukiyaki,beef/chicken with hot chiles and basil and Hot and Sour Soup.
Indian food like; chicken/lamb/seafood curry, Samosas, Pakoras, chicken Tajines, chicken/fish Tandoori.
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About Varietal:
Riesling, also known as Johannisberg or White Riesling, is considered to be one of the world's great white-wine grapes and produces some of the very finest white wines. This classic, cool-climate grape is a native of Germany, (particularly the great Mosel and Rhine River valleys) where it is known to have been cultivated for at least 500 and possibly as long as 2,000 years. The Riesling grape produces a wide array of wines ranging from very dry to extremely sweet.
Because Riesling is characterized by high natural acidity combined with an exceptional fruit concentration, it produces excellent wines at every level of residual sweetness as well as wines with incredible aging ability. In fact, when properly stored, Riesling wine can remain drinkable for over a century. Riesling’s other main attribute is its distinctive aroma, which suggests flowers, green apples, and honeysuckle blossoms
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