(May 17, 2015 at 2:00 pm)Alex K Wrote:(May 17, 2015 at 1:56 pm)Pyrrho Wrote: Is it true that Germany is better at making (or most known for) sweet white wines than for other kinds? And do you know of any good vegan German wines that are exported to America?
No, that's a terrible terrible misconception because in the 70s and 80s, large amounts of sweet low quality wine has been exported from Germany. Quality has much improved since then due to various initiatives to limit quantity and a new quality-oriented philosophy. The true strength of German wine making is *dry*, mineral white wines - Riesling, Silvaner, Müller-Thurgau...
Actually, I remember drinking some good sweet German wine in the 1980's (a Piesporter Goldtröpfchen Auslese), but I do remember that there was plenty of low quality German whites that were imported to America at that time. (I think there still are.)
(May 17, 2015 at 2:00 pm)Alex K Wrote: By vegan wine, you mean ones that are fined without gelatine or egg?
Yes, or any other animal product in the fining process, such as casein or isinglass. Or simply not fined at all.
"A wise man ... proportions his belief to the evidence."
— David Hume, An Enquiry Concerning Human Understanding, Section X, Part I.
