Tasting notes:

Traditionally, Ausbruch was a sweetwine between BA and TBA insweetness, although today many ofthe wines, including this one, have sugarlevels matching those of TBA. It is madesomewhat like Tokaji, with heavilybotrytised grapes fermented with a smallamount of fresher, less botrytised grapes.Nowadays, the styles vary: some are freshand reductive; others somewhatoxidative. This example, from a producerwho makes a variety of wine styles, has adeep orange-gold colour and apricot,orange blossom, crushed yellow roses,with forest honey and creamy woodaccents. Unctuous (240g/l residual sugar)and somewhat oxidative in style, the midweightpalate shows searing aciditybalancing the waxy texture. Layers offlavour and a sappy, lingering finishsuggest pairing with fruit tarts (apricotwould be perfect, apple fine) or withMadeira cake would work very well.(Patricia Stefanowicz MW)