bacharacher kloster furstental sekt brut weingut ratzenberger 2004
ByThe Ratzenberger family moved to the Mittelrhein from East Germany in the fifties, and young Jochen Ratzenberger first began to make wine in 1994. His 8-hectare estate, west and north of the town of Bacharach, comprises three steep vineyards of blue-black Devon slate: Steeger St. Jost, Posten, and Wolfshöhle.
This hand-disgorged Jahrgangs und Lagensekt is made from grapes grown on the Bacharacher Kloster Furstental, a steep hillside vineyard located south of the town. The Furstental delivers steely, firm, age-worthy sparkling wine with some surprising floral delicacy, complex minerality, and a refined, lingering finish. Supremely good with crab salad, walnut oil dressings and smoked fish.
Regional History
Viticulture in Germany is mentioned by the Stoic philosopher Posidonius of Rhodes (135-51 BC), who wrote, “…the {Germans} drink a lot of undiluted wine…”
It’s known that the Romans first planted many of Germany’s finest vineyard sites. With the rise of the early Christian church, the vine had been intimately intertwined with religious and secular history. Charlemagne supported winemaking directly with vine planting projects and indirectly, by his support and encouragement of monastic orders. By the late 18th century, it was the Church which was responsible for quality controls such as laws against the adulteration of wines, replacement of lesser-known varietals with the noble Riesling grape, and the custom of distinguishing certain vineyard sites as being superior. Bacharach was one of the most important markets in Germany as far back as the 15th century when Pope Pius II had giant casks of Bacharach wine sent to Rome each year. The oldest and most famous vineyards include the Posten (named for the watchtower that was part of the town wall), Wolfshöhle (the wolf’s den), and the Kloster Furstental.
Regional Foods
The lighter German wines are excellent with classic regional dishes such as wiener schnitzel, spaetzle (noodles) in butter or delicate cream sauce & kudlen (dumplings). The heavier Spätlese & dry or off-dry Auslese wines are excellent with fish (including sushi & sashimi), poultry, and other white meat dishes. This wine in particular is outstanding with smoked fish. German wines pair well with reduction sauces having an edge of caramelization and the addition of cream or crême fraiche. German wines are naturally well suited to cut through the edge of sweetness and fat from these elegant sauces. In contrast, garlic-laden, tomato-based sauces and olive-oil preparations combat the delicate aromas and texture of most German wines.