Red wines from Germany

Germany is famous for its white wine.
The cool climate of Germany is suited to the production of white wine with crisp acidity and fresh fruits characters. However, popularity of German red wine has been increasing.

There was a EU sponsored promotional tasting event and I got to taste two German red wines there.

Weingut Borell-Diehl Pfalz Pinot Noir 2017
Pinot Noir from Pfalz.
Pfaiz is located between the Rhine river and the Haardt mountain range. The mountains protect the area from the rain-bearing westerly winds therefore it is relatively warm and dry comparing with the other German wine regions. Red grape varieties can thrive in this climate and about one-third of wine produced in Pfalz is red.

Vibrant red cherry and cranberry stay long on the palate and finish cleanly.
Approachable, friendly wine.

Weingut Knauss La Boutanche Trollonger Wurttemberg 2018
Trollinger is a red grape variety originally from Italy, called Schiava there.
This bright ruby color wine is made with organic methods and low intervention.

The aromas and flavors of fresh flower, strawberry and thyme are balanced with sharp acid of cranberry.
The lightness of body supports the fresh characters.


Both of them are clean and fresh, and reasonably priced (about $20.00).
Worth a try! 

Domaine Dujac 2016

There are so many good and great wines from all over the world, not only from the old world but also from the new world.
I feel lucky every time I get to try these wines, but it is Burgundy I especially feel "this is wine".

Domaine Dujac Vosne-Romanee 1er cru Les Beaux Monts 2016
Concentrated aromas and flavors of red and black cherry and plum, raspberry, cranberry, tea, red rose, dried lavender and spice characters from oak were embraced by high acidity and fine grained tannin.
First fresh red fruit gave a vibrant impression then richness of black fruits came in, after that fresh aromas of herb and exotic incense gradually appeared.

Wine like this reminds me that why I love Burgundy (even though I rarely have chance to drink them).

I saved some and tried again five days later.

It still was beautiful and oxidative characters of dried fruits added extra complexity.