Teutonic Wine Company
Candied Mushroom Crow Valley Vineyard Riesling
Willamette Valley, Oregon, USA
Delicious salty savory Riesling. Great balance. Off dry but flavors of botrytis lend to the rad-ness.
Delicious salty savory Riesling. Great balance. Off dry but flavors of botrytis lend to the rad-ness.
May 27th, 2020
The name doesn’t lie, a nose of candied mushroom, crisp apple, and earthy soil opens to a Poached apples, white grape juice, a lingering subtle sweetness and an earthy finish on the palate. The umami is real though, leaving a lingering, savory flavor coating the mouth and throat that’s unlike any wine I’ve had before. Really unique and special.
The name doesn’t lie, a nose of candied mushroom, crisp apple, and earthy soil opens to a Poached apples, white grape juice, a lingering subtle sweetness and an earthy finish on the palate. The umami is real though, leaving a lingering, savory flavor coating the mouth and throat that’s unlike any wine I’ve had before. Really unique and special.
Oct 24th, 2021
The nose on this is more complex than my cheap wines, which I love. There’s an underlying scent (stone? Mineral?) and then this really fruity melody that hits a bunch of sweet notes at once. It’s layered like a good perfume. Swirling totally brings out a different nose that’s more balanced, like a mix of the two notes from before. The legs fit the flavor profile - they are viscous and slow, which reflects the sweetness of the wine. The taste is a punch of fruity umami, which is different from the much more sweetness-forward sip I got when I first uncorked it. This is such a fun wine and I’ve been able to successfully pair it with a wide variety of foods. Sommelier’s suggestion of sushi was an outstanding pairing, too.
The nose on this is more complex than my cheap wines, which I love. There’s an underlying scent (stone? Mineral?) and then this really fruity melody that hits a bunch of sweet notes at once. It’s layered like a good perfume. Swirling totally brings out a different nose that’s more balanced, like a mix of the two notes from before. The legs fit the flavor profile - they are viscous and slow, which reflects the sweetness of the wine. The taste is a punch of fruity umami, which is different from the much more sweetness-forward sip I got when I first uncorked it. This is such a fun wine and I’ve been able to successfully pair it with a wide variety of foods. Sommelier’s suggestion of sushi was an outstanding pairing, too.
Oct 20th, 2020
Not as much of an umami bomb as I was expecting. Still good, nonetheless.
Not as much of an umami bomb as I was expecting. Still good, nonetheless.
Jul 5th, 2020
Tip-top Riesling-heavy blend. About as close to a great kabinett Mosel as I’ve had from the US. Peach, stone, floral, strong acidity to balance the residual sugar.
Tip-top Riesling-heavy blend. About as close to a great kabinett Mosel as I’ve had from the US. Peach, stone, floral, strong acidity to balance the residual sugar.
May 6th, 2020
Really interesting wine. Botrytized, then inoculated with flor yeast? So bizarre, and so delicious. Was slightly off dry, tasted on the drier side to me bc of the acidity, but it was perfect for taking the edge off some spice heat.
Really interesting wine. Botrytized, then inoculated with flor yeast? So bizarre, and so delicious. Was slightly off dry, tasted on the drier side to me bc of the acidity, but it was perfect for taking the edge off some spice heat.
Mar 8th, 2020