Riesling is arguably the world’s most overlooked and underestimated grape varietal. Riesling is the noble grape of Germany — where it flourishes and produces the finest wines thanks to longevity and an ability to transmit terroir with out losing its unique style.
Every quality German wine is graded by its natural sugar content. There are seven levels. In ascending order of quality: QbA, Kabinett, Spatlese, Auslese, Beerenauslese, Eiswein and Trockenbeerenauslese (TBA). QbA is the least ripe to TBA being the ripest. The riper the grape, the more sweet the wine will be, and the sweeter the wine, the higher it is in quality. Inevitably, the greatest German Riesling wines are the sweetest.
The 2003 vintage in Germany was extraordinary because of the long amount of sun the grapes received for ripening. The last vintage that had the same amount of sun was 1540; 12 weeks with out rain. Fortunately, cooler days and nights in October helped keep acidity levels in balance. Wines from the 2003 vintage are best to drink or keep.
The famous and award winning German wine maker, Dr. Ernst Loosen, claimed that in 2003 95 percent of the Riesling in Germany were of auslese quality. The Rieslings labeled auslese from the German wine regions of the Mosel-Saar-Ruwer, Nahe and Rhiengau are the best of the vintage.
The 2003 auslese in the Mosel-Saar-Ruwer has a great expression of terroir in its wines combined with a harmony of peach, honey and citrus aromas and flavors. The wines are concentrated with an extremely long finish. Dr. Thanisch (VDP), Riesling Auslese, Mosel-Saar-Ruwer, Bernkasteler Doctor, 2003 and Forstmeister Geltz, Riesling Auslese, Zilliken, Saarburger Rausch 2003 are wines that represent the rare 2003 German vintage in the Mosel-Saar-Ruwer.
The 2003 Rhiengau auslese displayed pure flavors of passion fruit, apricot, orange and honey with a silky texture in the mouth and nose. The structure and concentration of these ausleses are to age for decades. Celebrated winemaker, Dr. Robert Wile, produces Robert Wile, Riesling Auslese and Rheingau, which are worth adding to any serious wine collection.
The 2003 Nahe auslese is expressive. They are racy and spicy with hints of red fruit accompanied by light tropical fruit essences. They are balanced with a long vanilla finish.
Germany is known for its dessert wines, including beerenauslese (BA) and trockenbeerenauslese (TBA). However, the dry weather of 2003 made it difficult for botrytis, the fungus that concentrates grape flavors and sugars, to develop for the sugar levels of these particular styles. It is rare to find these two styles of wine. Finding one or both from the 2003 in good quality from any producer would be unlikely.
German wine should never be overlooked for any reason. The 2003 vintage is a year to become introduced to one of the world’s greatest wines, and a great year to collect for those who are already familiar. LW
DINING
VEGAS' OWN ITALY
BY LINDSEY WHIPPLE
A chef who takes pride in personally introducing his menu and himself to guests, Marc Ritz delivers Italian like no other. He travels to Italy year after year to craft the finest Italian menu found in the high desert. His recipes certainly suggest just that, and guest loyalty at Marc’s World Cuisine is proof.
Italian and French cuisines are brought together in one menu at Marc’s World Cuisine, located at 7290 W. Lake Mead Blvd.
“Our unique combinations make our menu one of a kind,” said Ritz. “Our menu is as diverse as our guests.”
From veal to salmon to a wide selection of pasta dishes, Ritz ensures all tastes can be satisfied. A menu standout is the inexpensive spinach and mushroom appetizer ($11).
After guests have had a minute to browse the menu, Ritz steps out of the kitchen and helps better acquaint clients with what his restaurant has to offer — sometimes with more detail than guests can digest.
The operation is very hands-on as Ritz is in the kitchen Tuesday through Saturday, ensuring his staff — which includes several family members — prepares only the best appetizers, entrees and desserts.
He first started in the restaurant business in 1973 at his family’s Italian restaurant in Singer Island, Fla. He has since traveled as a chef to Trinaldi’s Italian Restaurant in New York. He previously owned Marc’s Seneca in Clinton, N.Y.
After visiting Las Vegas in 2001 to attend a boxing match, the former boxer returned to Florida, sold his restaurant and came back to establish Marc’s World Cuisine.
The restaurant is dubbed world cuisine for a reason. Marc utilizes world recipes with imported world-class ingredients to achieve “old world” flavors.
“A lot of my products are imported from Italy, including tomatoes, cheeses, olive oils and pancetta,” Ritz shared. “We are about achieving quality flavors and these products are incredibly flavorful.”
His wine selection is something to brag about as well. Ritz tasted wines from numerous wineries, and implemented a wine list representative of areas such as Montalcino, Montepulciano and Puglia.
The menu is reasonably priced, and comfortable for any wallet. Dinner at Marc’s begins daily at 4:30 p.m. RSVP at 702-562-1921. LW
