An Angerhof 2005 Welschriesling Eiswein – the product of two separate pickings – is loaded with juicy pineapple and apple tinged with brown spices; displays elegance, lift, and well-checked sweetness; and penetrates in an Eiswein-typical manner, vividly fresh-fruited, yet without any detached sense of acidity. It should be worth attending for 6-8 years. 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
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