Points | International Wine Cellar , November/December 2000
Smells of raw almond and baked apple. In the mouth, marzipan, caramel apple and apple jelly notes emphasize the wine sweetness. Vanilla and citrus zest notes emerge with air. Quite creamy and thick in texture, the wine has something of a cookie dough character. Finishes sweetly, with notes of vanilla and caramel.
Austrian wine has rapidly gained in international stature in the past decade, mostly on the strength of Austria's dry white wines produced within a 20-mile radius of the small city of Krems on the Danube, less than 50 miles west of Vienna. The steep, terraced, riverside vineyards of the Wachau, immediately west of Krems, as well as geologically diverse sites on the edges of the city and to the north in the Kamptal, yield...
Read More »
The best Chardonnays in the world continue to arrive from the region where the grape first emerged: the chalk, clay, and limestone vineyards of Burgundy and Chablis. While the origins of the grape were disputed for many years, with some speculating that the grape came all the way from the Middle East, DNA researchers at the University of California-Davis proved in 1999 that Chardonnay actually developed...
Read More »