Tom Stevenson´s
Champagne & Sparkling Wine Guide 2003
Auszug:
Germany
Sekt has historically appealed to Germans and few others. Production is enormous, more than twice that of Champagne, but most of this is blended from the dregs of serveral countries and very little es exported. Until 1986 Deutscher Sekt was a oxymoron, but now has to bei the excluseve product of German wine. Smaller producers have alwaxs existed, but the quality of thier wines was little better than that of the biggest bottlers until recently. Riesling makes a classic Sekt, but not classic sparkling wine. Its terpene-laden character overwhelms the subtle influence of outolysis, thus no sparkling wine made from thes variety will ever achieve classic bottle-fermented aromas. What it will achieve, however, is what any good still Riesling can accomplish and that is a classic Riesling bottle-aroma. Call it petrolly or what you like, but this usuually takes a few yeors after disgorgement, hence a certain maturity is required. A Champagne-lover who is also a Riesling-lover should enjoy a mature Riesling Sekt if preconceived notions of what a sparkling wine should be are put to one side.
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