There are few white wines that need to “open up” or aerate in order to make it more drinkable. I know white wines flavors evolve over the course of an evening, but as far as expression of fruit, you can usually catch it with a white wine immediately after opening it. With this 2005 Domaine Weinbach Cuvee Theo Riesling, time and air were needed, in order for this wine to breath.
On the nose were some of the smells of petroleum, mineral and stone fruits. In the mouth, wow! There was a fair amount of concentration and intensity in the wine.
Because the wine was fairly tight, it took a little time for it to open up before I started to notice hints of pepper, mineral, some herb, stone and the rind of various citrus fruits. It was an unusual flavor profile that took you in many different directions from dry, to racy to dry again and then austerity on the finish. It’s hard to explain. I was very confused, in a good way, throughout the evening drinking this wine.
I know that Alsatian whites can be some of the most long-lived white wines in both the sweet and dry departments, so I get the sense that this wine will come together and make a little more sense with a few more years in the bottle.
I would have loved to have this wine with some sausages and any other types of cured products that hail from the Alsace region. I read somewhere, and I’m sorry I can’t cite my sources, that Alsace has the most Michelin three starred restaurants per capita in the world or Europe? Maybe someone can get back to me if they know the facts. That’s pretty impressive.
I purchased the wine at the local retailer on sale for about $20. I know it normally retails for around $35-$40, so I scored once again.