Wine

[occams_razor]

Sounds delicious. I watched a PBS program on the production of ice wines in a Canadian vineyard. Seems like they use freezing much the way botrytis (sp? - the fungus that is called "the noble rot") is used in the production of BA and TBA Rieslings and sauternes. Both very cool ways to turn a potential blight (fungus or frost) into an asset.

Also looks like the yields are similarly microscopic per vine. So, I would expect these to be VERY pricey. May I ask? :)

Kept this post. Will add it to folder with recomendations from this board.

ps: I cannot pronounce those BA and TBA terms for the life of me. So I cheated.

Rieslings from most dry to most sweet

Kabinet - cab in ette - just don't eliminate the middle syllable
Spatlese - schpayt lay seh
Auslese - ouse lay seh (ouse rhymes with house)
Beerenauslese BEER-en-OUSE-lay-seh BA
Trockenbeerenauslese (TRO ken BEER en OUSE lay seh) TBA

I think the Spatleses are about my limit as far as sweetness goes. Like hoople noted, the 303 you ordered is a Rheingau, and is a little sweeter than the Mosel spatleses I have had. Also, the Mosels are in green bottles and the Rheingaus in brown. (Always preferred brown bottles over green for their light blocking ability in preventing beer from "skinking".) Be curious if it applies to wine as well.

Please let us know what you think of the 303 when you have it.