Joh. Jos. Pr&uuml;m is a celebrated family-owned wine estate located in the heart of Mosel, a serene region in Germany, renowned for its outstanding Rieslings. The Pr&uuml;m family&#39;s wine-growing heritage dates back to as early as the 17th century, further solidifying their stature as one of Mosel&#39;s most revered wines producers. The estate&#39;s rich history, coupled with a well-preserved passion for meticulous wine craftsmanship, allows them to consistently deliver the grandiosity expressed in each bottle of their world-renowned Rieslings.

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Review of Graacher Himmelreich Auslese Riesling 2010:

The Graacher Himmelreich Auslese Riesling 2010 is no exception. This vintage comes from a remarkable year that was incredibly favorable for Rieslings in Mosel, resulting in a superb quality of grapes that confirms 2010 as an iconic year for Joh. Jos. Pr&uuml;m&#39;s wines.

Color/Aromas:

Immediately upon pouring, the wine reveals its rich and luminous golden hue, a color only attainable with age and high-quality grapes. The enticing color is further complemented with the tantalizing aromas which the finest examples of aged German Riesling. The perfume is a mosaic of notes, from ripe peaches and apricots to delicate honeysuckle, with a backdrop of minerality inherited from the slate-rich soils of the Graacher Himmelreich vineyards.

Taste:

On the palate, the Graacher Himmelreich Auslese Riesling 2010 envelops your taste buds with a harmonious dance of flavors. The initial sweetness typical of Auslese grade, hitting high notes of summer fruits like apricots, peaches, and nectarine, is gracefully balanced by a pulsating acidity, ensuring the wine is bright and fresh, not cloying. Specifically, there&#39;s a lip-smacking tang of green apple and juicy lime that makes each sip as refreshing as the last.

This wine is unmistakably a sweet one. The luscious flavor profile is indicative of the special late harvest of very ripe grapes, which donates a natural sweetness to the juice. Despite its sweetness, the wine maintains an impressive balance thanks to the core of fierce acidity, signature of Mosel&rsquo;s slatey terroir.

The body of the wine is medium. It glides across the palate with a silky texture that leaves a lasting impression. Though the wine waft from the glass, an unexpected complexity that characterizes is nearly a decade old, its acidity and depth of flavor give it a vibrancy that suggests it has many years left to age gracefully.

Tannins:

With regards to tannins, given this a white wine, tannins are generally not a significant factor. However, due to extensive aging, there might be a slight perception of delicate tannic structure giving the wine a well-rounded personality.

Food Pairings:

Joh. Jos. Pr&uuml;m Graacher Himmelreich Auslese Riesling 2010 is not only a standalone delight but also a versatile companion with food. Its rich sweetness balanced by the vibrant acidity makes it a perfect partner for spicy Asian cuisine especially Thai or Indian dishes where it can temper the heat and complement the complex flavors. It would also beautifully accompany rich, creamy cheeses like camembert or &eacute;poisses, as well as foie gras, offering a pleasing contrast to the fattiness. And, of course, it&#39;s a natural match for a variety of fruit-based desserts, particularly fruit tarts and cr&egrave;me br&ucirc;l&eacute;e.

Certainly, the general consensus from critics is that Joh. Jos. Pr&uuml;m Graacher Himmelreich Auslese Riesling 2010 is an extraordinary wine, worth seeking out. This kind of acclaim, paired with its versatility with food, places this vintage among the finest Rieslings from Mosel, and indeed, the world.

<ul>
	<li>Robert Parker&#39;s Wine Advocate, a reliable voice in the wine industry, awarded a well-deserved score of 93 points out of 100, lauding its dainty balance of sweetness and acidity.</li>
	<li>Renowned wine critic Stephen Tanzer echoed this sentiment with an impressive score of 94 points, specifically heralding the wine&#39;s depth of flavor and exceptional aging potential.</li>
	<li>Jancis Robinson, another esteemed wine critic, extolled its &quot;great tension and enormous future ahead,&quot; awarding it a notable score of 18/20. Moreover, Wine Spectator, a respected American wine publication, added to the chorus of praise for this vintage, granting it a high score of 96 points and mentioning, &quot;This gracefully embraces its lushness, framed by an ample structure of vibrant acidity and fine tannins.&quot;</li>
</ul>

 
The Joh. Jos. Pr&uuml;m Graacher Himmelreich Auslese Riesling 2010 is a journey in each sip. Its interplay of deep fruit flavors, tingling acidity and elegant sweetness presents an unparalleled drinking experience. This wine is a testament to the mastery of the Pr&uuml;m family&#39;s winemaking skills and the unmatched potential of Mosel&#39;s terroir. Whether you&#39;re a Riesling aficionado or new to the variety, this wine is certain to deliver a memorable experience.

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Joh. Jos. Prüm is a celebrated family-owned wine estate located in the heart of Mosel, a serene region in Germany, renowned for its outstanding Rieslings. The Prüm family's wine-growing heritage dates back to as early as the 17th century, further solidifying their stature as one of Mosel's most revered wines producers. The estate's rich history, coupled with a well-preserved passion for meticulous wine craftsmanship, allows them to consistently deliver the grandiosity expressed in each bottle of their world-renowned Rieslings.

A Taste of Heaven: Joh. Jos. Prüm Graacher Himmelreich Auslese Riesling 2010

Omakase is experiencing a surge in popularity, let’s dig into what it is and of course what wines to drink.



 Omakase, a term that translates to "I'll leave it up to you" in Japanese, is rapidly gaining popularity in the culinary world. This dining experience places your meal entirely in the hands of the chef, who meticulously crafts each course based on seasonal ingredients and their personal creative flair. It's not just about seafood; while sushi often features prominently due to its status as a cornerstone of Japanese cuisine, an omakase menu can include anything from Wagyu beef to seasonal vegetables.

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California Chardonnay: it's a name synonymous with sunshine, buttery richness, and maybe even a splash of white wine envy (looking at you, Bridget Jones). But how did this grape, originally hailing from France, become a Californian icon? Buckle up, because we're diving into the world of CA Chard, from its unexpected origins to the reasons it continues to reign supreme on wine lists.

Buckle up, because we're diving into the world of CA Chard!

Forget everything you think you know about sweet, syrupy wines. Lambrusco is a sparkling red wine from Italy’s Emilia-Romagna region that’s as light and bubbly as a summer day.

Lambrusco: The Party in a Bottle You Need to Try under $25

As the days grow longer and warmer, it's time to trade in your full-bodied reds and crisp whites for a glass of refreshing rosé. This versatile wine is not only perfect for spring but also pairs beautifully with a wide variety of foods all year round.



Rosé originates from France, specifically Provence - the world’s leading rosé region. It has been produced there since 600 BC when Greeks brought vines to southern France. Unlike its red and white counterparts, rosés are made using an array of grape varietals including Grenache, Syrah, Cinsault among others.

Spring into Rosé: The Perfect Wine for Warmer Weather

We are interested in understanding your dining and wine consumption habits to gain valuable insights into the wine and restaurant industry.

State of Wine and Restaurant Survey 2024

Aligoté: Burgundy's Unsung Hero Steps Out of the Shadows

For Chardonnay lovers seeking a refreshing, value-driven alternative, Aligoté, Burgundy's "other" white grape, beckons with its crisp acidity, subtle minerality, and undeniable charm. Often overshadowed by its more illustrious neighbor, Aligoté is finally gaining recognition for its unique qualities and exceptional quality-to-price ratio.

Aligoté: Burgundy's Unsung Hero Steps Out of the Shadows

A Hungarian Legacy: Imagine yourself in Tokaj, Hungary, a region steeped in winemaking tradition. For centuries, Furmint has thrived in its volcanic soil, basking in the warm sunshine. These grapes, loved for their thick skin and high acidity, became the cornerstone of Hungary's most famous wine: Tokaji. These sweet, honeyed treasures were once enjoyed by royalty and popes!

Furmint: Hungary's Hidden Gem for Wine Lovers

Check out these four whites wines under $24, from some great producers across various terroirs – France, Italy, Spain. Spring is in the air.

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Eric Asimov's recent article isn't just about the "luxury" of sommeliers vanishing from restaurants. It's a stark warning about the potential collapse of a vibrant corner of our social and cultural ecosystem: the world of wine.

Why the Decline of Sommeliers Is a Crisis for All of Us

Ferraro’s Kitchen

Tina Johansson, Michelin restaurant sommelier, and Robert Tas join forces to navigate the wine list at Ferraro’s Kitchen in Miami where they serve authentic Italian cuisine by Igor Ferraro from Venice.

Wine List Review of Ferraro's Kitchen in Miami

Tina Johansson

Ferraro's Kitchen

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Ferraro&rsquo;s Kitchen

RT: Hello and welcome to CorkRules!

I&rsquo;m your host Robert Tas along with Tina Johansson, Michelin restaurant sommelier.

Hi Tina, thanks for being back with us on another episode of CorkRules, - a podcast where we help simplify and demystify the wine lists at some of your favorite restaurants. We talk with certified sommeliers and wine professionals who point out interesting bottles, classic food and wine pairings, hidden gems, value wines, or splurge wines that will take your dining experience over the top.

TJ: Thank you Robert, happy to be back! Very excited to talk about Italian food and wine this time.

RT: Yes, today we are looking into the wine list of Ferraro&rsquo;s Kitchen in Miami. So here you can eat a classic Italian meal starting with antipasti, continuing with primi piatti like pasta and then secondi, the main course. Don&rsquo;t forget to finish with your dolci, the dessert, for a full Italian experience. The head chef, Igor Ferraro, is from Venice so you know the food will be authentic with inspiration from all over Italy.

TJ: Yeah, I used to live in Siena in the center of Tuscany, and teach about food and wine a couple of years ago and this menu, and wine list, really takes me back. All of my favorite dishes are here, like Vitello Tonnato from Piedmont, that&rsquo;s thinly sliced veal with a tuna sauce, Pappardelle al Chinghiale from Tuscany, that&rsquo;s your pasta with wild boar sauce and of course the Milanese, breaded and fried veal with tomatoes. If you think that sounds mouthwatering, just wait until you read the wine list! It&rsquo;s not the biggest list I&rsquo;ve ever seen but it features wine from all over Italy, even less-known regions like Molise. So of course, focus is on Italian wines, but they feature some highlights from the rest of the world as well.

RT: I&rsquo;m already hungry. So say I were to try the Vitello Tonnato you talk about, what would I drink? Since it&rsquo;s both meat and fish, do you propose white or red?

TJ: A classic rule for me with Italian food and wine is to eat and drink from the same region. So since Vitello Tonnato is from Piedmont, why not drink wine from there as well? I would go for the unique style of wine they are so known for &ndash; the grape variety Nebbiolo. It makes red wine, with intense aromas and high tannins, so quite structured even though it can be light bodied. For me, the perfect pairing would be what is usually considered the simpler style of Nebbiolo, that is the Langhe Nebbiolo. The Langhe area wines are not aged for as long as in the more famous regions of Barolo or Barbaresco, but that also makes it more fruit-driven and not as astringent to handle the dish better. I would drink the 2017 Langhe Nebbiolo, from La Spinetta, a well-known Barbaresco producer.

RT: That just sounds amazing. You can&rsquo;t go wrong with a classic pairing like that. Is there any Italian wine from the list that really stands out to you? Something else that&rsquo;s a must-try at Ferraro&rsquo;s Kitchen?

TJ: Yes, the 2018 Foradori Manzoni Bianco Fontanasanta. So Manzoni Bianco is actually the grape variety used and it&rsquo;s local to the northern part of Veneto. It&rsquo;s a crossing between Riesling and Pinot Bianco, so it can be quite aromatic. This wine is made a bit further north than Veneto, in the Dolomites mountains of Trentino. For me, it&rsquo;s an amazing wine showing Italy can make great whites as well as reds contrary to what many people seem to believe. A fun thing about the Foradori winery, and a sight to see while visiting them, are their mountain cows that are roaming the vineyards. Beautiful sights!

RT: You&rsquo;re painting quite the picture of the mountainous region, sounds like a fun wine to try!

TJ: Yes! It&rsquo;s one of the more &rdquo;low intervention&rdquo; or sustainable wines on this quite classic wine list for anyone more into this style of wine.

RT:: Always great to hear that sustainability is getting more important in the world of wine! And fun to be recommended something else than the famous, although outstanding, reds of Italy. Well, I&rsquo;m still thirsty, so let me know what wine you would drink from the list if you were celebrating.

TJ: Let&rsquo;s finish strong with a wine that always impress me. 1980 Le Pergola Torte from Montevertine. This wine is made from 100% Sangiovese from vineyards in Chianti Classico, but when they made their first vintage in 1977 it was not allowed by law to use Sangiovese only in this region. They did it anyway and sold it as just an &rdquo;Italian red&rdquo;, and it was a hit. With age this wine develop mature mushroom and dried flower notes. Truly a unique cult wine.

RT: Wow, thank you for that highlight from the list. I can&rsquo;t wait to go share a bottle over great pasta someday. Until then&hellip;

To our audience, thank you all for joining us here on CorkRules.

If you would like us to review one of your favorite restaurants, please send us email to:

Info@CorkRules.Com or visit our web website where we have a request form available and we will do our best to get it in the queue as quickly as possible.

We are looking forward to being with you on another CorkRules episode soon. In the meantime, please check out our website for other episodes of

your favorite restaurant wine lists wherever you get your podcasts.

And finally, drink what you love and please make sure you drink responsibly.

END

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