Hans Tschida Cuveerot

點(diǎn)擊次數(shù)：4155

The 2005 Cuveerot – a 70-30 blend of Zweigelt and Cabernet Sauvignon raised in used barriques, and Tschida’s sole dry wine from that perilous vintage – mingles sour cherry, black currant, herbs, and tobacco; plays surprising creaminess of texture and fruit tartness against one another; and finishes with fine, juicy, subtly smoky persistence (and without the extraneous lanolin and coconut from the barrel possessed by its 2004 counterpart). I would plan to drink this by 2010. Hans Tschida – who has been working in wine since his childhood – has not worried about living almost literally in the shadow of Alois Kracher (with whom he says he shared many early discussions). Tschida’s sweet elixirs have their own elegant style and class, and he can also lay claim to some of best Eiswein and “Strohwein” (from fruit dried on mats) made anywhere in the world. In recent years, Tschida has begun shipping to the United States, which served to remind me it was high time that I brought his wines to the attention of my readers. Just as chez Kracher, there are two stylistic lines for nobly sweet wines: those that Tschida ferments in stainless steel tanks, he prefers to leave in tank; other wines are fermented and retained in barrique.Importers: Stacole Fine Wines, Boca Raton, FL; tel. (561) 998-0029; Winemonger, Los Angeles, CA; www.winemonger.com