A summer heat wave means it’s time to go on a riesling tasting to help offset the thermometer. We tasted about half a dozen, but Query’s 2009 Central Coast riesling was particularly interesting.
Initially it showed an excellent acid – sweetness balance and could have been our best-in-show. We learned to appreciate this kind of bitting balance from our week in Trier, Germany with the American Association of Wine Economists. But after about 20 minutes, the acid in the Query disappeared, leaving a rather ordinary riesling. What the heck happened? (And, parenthetically, who or what is Query? The label says they’re in Healdsburg, but I’ve been unable to track down any information.)
I had a hypothesis. Naturally. There was some secondary fermentation, leaving a little CO2 in the bottle. This created a weak solution of carbonic acid, which, in turn, created the acid flavor. But once the bottle was opened, the CO2 bubbled out, the carbonic acid level was reduced, and the acid disappeared.
Thinking I had a good hypothesis but wanting to confirm it, I contacted John Buechsenstein. John is a consulting winemaker. We were lucky to have him as the instructor in the wine appreciation seminar we took at U.C. Davis. John was gracious enough to reply — and he confirmed my speculation. In fact, John says this is pretty common among young rieslings. Here’s exactly what he said:
“I’ve experienced this many times. Younger Rieslings do retain much of their CO2 from their original fermentation. This is particularly true since they are usually kept cool during storage and bottled young. This is desirous as it helps them have a “zippy” edge when first tasted. So, this spritz plus the fact that initially we serve them cold helps to boost their acid impression. Then, as they sit a while, they both loose their carbonic edge and warm up, eventually presenting a bit softer.”
Query riesling is available at Beverages & More in the Bay Area (14.99 per bottle, but BevMo has it on sale with a second bottle for $0.05 right now). If you buy it, make sure you have enough guests so the bottle doesn’t stay open long before it’s empty!
[…] We have fond memories of travelling through this area in conjunction with our presentations at the American Association of Wine Economists‘ inaugural meeting in Trier. […]