If I’m going to drink more of this
kind of elixir, then I’m going to have to alter
my “style”.

That’s not a problem.

I can start drinking around 8:30am. That part
is easy.

The challenge is deciding what to have for “brunch”.

A totally perverse thought just entered my mind…

Deviled ham (canned) finger sandwiches.

Or ANY kind of light sandwich, like tuna, chicken or
egg salad.

Ah yes. Egg salad finger sandwiches.

I have another R in the cooler, so that’s the
plan for that one.

I’m drooling again.

I hesitate trying to describe the wine for fear of
insulting it.

Such a delicate flower.

The nose is tropical maybe. Or pear???

Although “acidy enough” for me, it’s not overbearing.

Gentle on the tongue for a dry Mosel R, I imagine.

If I had to work hard for a living, I would opt for
picking grapes along the Mosel.

Wine Picker: I’m home.
Wife: How was your day at the office.
WP: Excruciating.
W: Why don’t you look for another job?
WP: I like the benefits. What’s for supper.
W: Egg salad sandwiches and this Goldtröpfchen stuff you keep bringing home.
WP: Sehr gut.

I’m daydreaming so much that I haven’t cracked
the books on this wine.

I think I get the picture.

And the honey is subtle. I find that “compelling”.

This IS the first wine that I have ever thought of slapping
the “compelling” word on but that’s what happened.

Let’s not stop with “compelling”, how about “evocative”.

Even my empty glass is “seductive”.

I’ve totally lost it.

Is this wine REALLY GOOD or am I just in an altered
state of mind?

Day Two…

I saved a LITTLE BIT of this one for
“brunch” today.

Mild cheddar cheese finger sandwiches.

I’m trying to hold out until 10:30am.

I made it. Brunch was “satisfying”.

It’s 9:30am and I am already drooling.

The wine has been moved from the cooler to the
fridge so it will be REALLY COLD.

I’m having leftover André’s Quiche Lorraine which
I will gently warm up in the convection oven.

I need a distraction until I get hungry.

OK, that helped. I cleaned my wine glass three
times.

Finally…

I’m just smelling the top of the uncorked bottle.

I can pick up that “salty minerality” on the nose.

This is going to be interesting.

There’s an odor like “Epsom salts”, but wonderful.

The “salty minerality” description and my nose suggests
that the “minerals” are iron and magnesium as opposed to
slate or graphite.

I’ll remember this wine the next time I sharpen my
mower blades.

Let me pour some and swish it around a bit.

Can I smell it from two feet away???

First sip…

An exploding tart citrus bouquet.

Dry to be sure but I taste that wee bit of
sugar dictated by the Feinherb classification.

I thought I picked up a whiff of honey and expected it
to more evident on the tongue. I say it is subdued.
OK, it’s there, just hiding behind the kumquats.

One sliver of quiche down and the wine is still bouncing
off the walls.

No complaints about the unsheathed “rapier-like” acidity here. Sheesh.

An now, for a bit of geography. First, I had to struggle to learn that
this one is not from the Saar. Did I take home something from Saar? I know
you mentioned something about Saar. Anyway, it appears that St. Urbans-Hof
has two terrain disadvantages. It is on the flat AND
north-facing side of the river. 0-4. The Mosel gets a bye.

Does this have any bearing on the “style” of wine?

Of course it does. It’s ALMOST bone dry, SUPER acidic, and
REALLY LOW in ALC. Who needs sunshine?

Nevertheless, perfect. No need to chug this one. I COULD drink it
all day. We’ll see how it goes.

Maybe there’s a bit of apple in there. Tart, but ripe,
not green.

Now this is really bizarre. I just got an “oiliness” sensation
along with some “herbiness”. I didn’t get that sensation straightaway
even though the description was trying to help me. Without further
guidance, I declare it to be thyme with a hint of tarragon, but I’ve
been smelling THAT since I cleaned up the herb garden yesterday.

Maybe the wine and I are relaxing a bit.

I love the citrus flower girl with thyme braids in her hair.

Afterthought…

Now I’m bouncing off my cranial walls after seeing that the urbans-hof.de site
actually specifies “iron” as the “mineral”. I didn’t make it to this site
until I re-corked the bottle for the day. I can’t believe I pulled the correct
rabbit out of the hat.

Day Two…

I’m just going to have the leftovers as an aperitif
to lunch.