Weingut Theo Minges Riesling QbA, Pfalz, Germany

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Lime, linden flower, and honeysuckle in the nose of Minges’ liter bottling of 2008 Riesling lead to a lusciously citric and invigoratingly saline palate. This lot simply stopped fermenting with what on paper might seem like an excessively high 43 grams of residual sugar, but in fact the perceived sweetness is amazingly well-knit, and the fruit and sweetness of the wine’s floral profile thereby underscored. This exceptional value should remain a delight for at least the next 3-4 years, not that anyone is likely to hold on to it for so long. Minges’ mentor – and continued consultant – Hans-Gunter Schwarz was long fond of saying, You can tell the quality of an estate from that of its liter Riesling, and by this standard Minges’ estate gets high marks indeed. Many of this year’s Minges wines were allowed to ferment spontaneously. “It stopped fermenting where it wanted to,” remarked Theo Minges, about one of several wines that did not go dry as they probably would have with cultured yeasts, adding that he’s being influenced now by the success of his exercise in wine-making passivity known as the “Froschkonig” (for more about which consult my review of that wine in issue 185). Regina Minges was keen to point out that the relatively low alcohol and delicate refreshment achieved in particular at the lower end of the price scale reflects an early November harvest.Terry Theise Estate Selections, imported by Michael Skurnik Wines, Inc., Syosset, NY; tel. (516) 677-9300