Feinherb

Feinherb is a German word that means...well, it doesn't really have a good translation. If you see a German wine labeled this way, you can think of it as sort of a Goldilocks wine: not too dry, not too sweet. Unlike the term trocken, feinherb does not have a precise definition as per the German wine laws. As a result, the winemaker is not bound by the actual sugar concentration of the wine; she can simply make whatever she finds balanced. Judging from the wines below, the feinherb category is one worth exploring.

2007 Steinmetz Mülheimer Sonnenlay Feinherb: This was showing a lot of sulfur on day 1, but it really opened up after a night in the fridge. Just classic Mosel notes on the nose and palate matched up to a wonderful rainwater minerality and a precise, weightless texture. If I had to pick a nit, I would say that this becomes a little alcoholic as it warms, but keep it cool and it's beautiful.

2007 Stein St. Aldegunder Palmberg-Terrassen Feinherb: This recalls Chablis with its sea breeze nose and the combination of saline and citric flavors. But of course it's rounder and more generous (due to the sweetness), and the flavors have a touch of exoticism that lets you know this can't be Chardonnay. There's an explosion of distinctive minerality on the finish. You can see a beautiful picture of this vineyard here.

Shout-outs are due to Mosel Wine Merchant, Lyle Fass, and Chambers Street Wines for importing, flogging, and selling these wines respectively. And of course, thanks to the winemakers!

Posted at 20:59 on Mon, 09 Feb 2009 in category wine | Comments (0)