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Tag Archives: Silvaner

Suche, Weinberg

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Wir bedanken uns schon mal auf diesem Wege fuer die Anregungen, die wir von Lesern der Allgemeinen Zeitung nach dem gestrigen Artikel bekommen haben und noch bekommen werden. (In dem Artikel ueber den Greenfeatherwine Blog wurde erwaehnt, dass wir nach einem neuen Weinberg in Nackenheim und Umgebung suchen.)  Und wir haben ueber Eure Emails gleich noch viel mehr ueber Rheinhessen gelernt.  Keep it coming!  Sollten wir tatsaechlich schon bald in einem neuen Weinberg schneiden und binden, erfaehrt ihr das dann wieder hier.

“Seek and you might …”: This is a quick thank you for the emails we have received after yesterday’s article in the Allgemeine Zeitung in Mainz.  Keep the suggestions coming!  And since our project so far is about the Silvaner grape, here‘s an article I stumbled across in the post-email research (article made available with the permission of VivArt Mainz).

Glas Green Feather Wine

A happy, sunny New Year!

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The First Green Feather Wine Fan Post

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The first fan mail arrived!

The first Green Feather Wine fan mail has arrived! It’s from Jim (no relations), sent via Franz (with relations) and caused surprised looks from the parrot. Why? I suspect that they like nibbling on bottle corks so much that a parrot and a cork merging into must have looked to them like a glimpse of nirvana. Jim writes: “… ten out of ten for a marvelous wine” and “ …much better than a lot of so called professionally made wines”. This distinction might be correct in one sense, in that we are beginners, but Green Feather Wine is a professionally done wine, we cannot claim that such a nice wine came together in our bathtub. Green Feather Wine claims it needs a professional “Fass” in the same way as “hospitals need vas-es” (to quote one of my favourite John Hegley poem);  (“Fass” being the German term for “wine tank”,  in our case a stainless steel tank.)

Ein wein fass vor der Reining wird von Papageien geprueft

A stainless steel tank or “Fass” has an inspection.

All in all, a parcel (and email) that brought a big smile to my face, – many thanks, Jim!

A Berliner writing on Veltliner

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This post starts with a lie: I wanted to post a quick note on Silvaner, but it refused to rhyme (or almost rhyme, in the case of Veltliner, an Austrian white wine variety) with my current location, a hotel room in Berlin. And so Silvaner got ditched from the headline, a familiar fate, as this article (in German) explains (see the second half of the interview). It’s such a nice summary of Silvaner wines in Germany and how the author, Stephan Reinhardt, got into Silvaner wine, that this paragraph at least should be translated into English. Maybe it will have a dramatic effect and we’ll all start ordering these Silvaners from Franken, Roter Hang, Kaiserstuhl, etc. Or at least people will no longer think, – “Silvaner?? They must have made that one up.”

white wine fermentation yeast 2012 German silvaner

The first 2012 juice bubbling away: but a taster suggests it’s way too early, the grapes need more sun.

There is another ‘endangered species’ of German white wine, if the same author is to be believed: the semi-dry (halbtrocken oder feinherb, in German) ‘Riesling Kabinett’. In this article he explores why this amphibian (light, mixed with a hint of sweet, neither entirely dry nor heavy-sweet) is such a rarity and pictures us as readers putting in so many repeat orders for ‘Riesling Kabinett halb-trocken’ that the vintners suddenly break with old habits and drive their harvesting devices out into the fields at exactly that time when sun and grapes agree on ‘Kabinett’. As for our own grapes, their sugar levels currently stand at 65 (Oechsle), so they still have some talking to do with a friendly sun.