Shedding the skin

We are at that point where it's time to lose the grape.

I've been representing the wines from Mosel Wine Merchants for almost a year now and the more I taste through their portfolio the more I'm convinced that what their producers make and what the American public considers as Riesling are two different things. As I've often read regarding Burgundian winemakers- they will say, I don't make Pinot Noir or Chardonnay. I make Pommard of Chassagne, etc... I think the same applies for German wine.

Sure when you taste Riesling the grape has a natural inherent sweetness. It's pretty easy to pick out. But, I ask that you make the anaology of honey. Cheap, factory processed honey tastes, well, like honey. But, go down and see your local farmer making wild honey from clover. It's honey. But, it's not honey. And more importantly, his clover honey and the next farmer's clover honey...they taste nothing alike.

Same with Burgundy. They're all Chardonnay (white) or Pinot Noir (red). Yet, every town tastes different. Every vineyard tastes different. Every producer's take on these towns/vineyards tastes different.

I was reminded of this this past week. I had dinner with a client and grabbed a '96 Lingfelder (I forget town/vineyard), and then last night had an '05 Clemens Busch Pundericher Marienburg Spatlese Fahrlay. Both gold. Both smelled of honey and petrol. Minerals and delicious baked golden apple. I'm actually writing this and thinking that this could easily be the tasting note for an older Chassagne from Boillot. See what I mean? Yes, the Germans we're both sweet, but it was really a slight vapor at their age. They weren't defined by their sweetness anymore.

So in essence, I propose that you start not calling top German wines Riesling anymore as it's really not indicative of what they taste like. Call them by their town and vineyard. In Busch's case: Pundericher Marienberg. Maybe you might be thinking- what are some of the great vineyards in the Mosel? Erdener Treppchen, Erdener Pralat, Urziger Wurzgarten, Zeltinger Sonnenuhr, Wehlener Sonnenuhr, Graacher Domprobst, Graacher Himmelreich, Bernkasteler Doctor, Brauneberger Juffer, Piesporter Goldtropfchen...

And Unlike Burgundy and France overall, where the food is so regional and down right fantastic, Germany has not exported much of it's culinary culture. Sure, we all know the cabbage and sausage route, but a little google-work and you immediately discover that Germany is second only to France in Michelin 3 star restaurants. And a little more work after that shows that there really isn't a whole lot of difference between the great culinary foundations of Alsace and Burgundy for the Mosel and the rest of German wine growing regions. There's a hearty reliance on root vegetables- leeks, potatoes, onions, carrots...foundations of stock and butter...and proteins of fresh water fish, chicken and beef. German chefs and food writers...it's time for an exploration and exportation of this 1,000 yr old, highly developed food culture!

And then I think it's time to speak about the elepant in the room. Why not? I was selling the Mosel Wine Merchants portfolio with Dan Melia (MWM's export director) one day when a client brought up World War II and the stigma attached to all things German. I can relate a bit. I lost my grandfather in France- post D Day. But, I'm also 1/3 German by ancestry. More importantly...most importantly...is the concept of the farmer. The producers who are making these wines are very small farmers. Same as in the Loire, Burgundy growers, the Rhone, Barolo, Spain, Portugal, etc...They are attached and identify passionately with one thing: their land and the produce they farm. I have met with all of the MWM producers and they are as genuine, as humorous, as good natured as any of the French paysan vigneron. In many cases they are much more humble than many small production winemakers from other parts of the world. So, I ask you kindly to enter their wine and food with an open mind. After all, let me share a story...

In the late Spring of 2003 I went over to do a stage in Bordeaux. I was very excited. And I am who I am: a small town guy from Connecticut, who at that time was living in Hoboken NJ with his new wife selling wine to restaurants in New York City. Our country had just invaded Iraq. But, that had nothing to do with me. President Bush had nothing to do with me. The military had nothing to do with me. And American foreign policy had nothing to do with me. Even now, as I'm very happy to have voted for Obama...his work and the changes coming from his staff, they all have nothing to do with me. I'm affected by them- like the rest of the world- but I might as well be a small ant as far as my ability and want to be involved in implementing them. Yet, in going over to France in the Summer of 2003 I was socially held accountable in many social circles for the actions of Bush and my country's leadership. Little old me! I was just there to make wine and eat food? And I'd like to say that by the end of my trip I DID personally change a lot of country Frenchman's minds about who an American was and what an American thought.

So, you see my story and it's relation to the German paysan-vigneron. All they've ever had were their vineyards and their wine. All they've ever cared about were their vineyards and their wine. Toss out the elephant. Focus on the plate and glass.