Öko-Weingut Zang - Bronner
Piwi and delicious do not have to be a contradiction. We are having Bronner from 2014 from the organic winery Zang.
Sometimes fate is kind to you and while looking for a café you end up in a specific car park in Nordheim. All I hear from the passenger seat is Zang and in my head it rattles and I remember an article that I read recently and a podcast that I heard some time ago. Rainer Zang? Maybe, there is an R in the logo. Jackpot. Even more luck that the junior just stepped out the front door, because on Sundays we wouldn’t have rung the bell. But now that we were there, standing in front of the wine list in the tasting room, the next question quickly came up: Bronner? What is that?
This question probably comes up frequently. Bronner is a fungus-resistant variety (Piwi), which hardly needs to be sprayed at all in Zangs vineyards we were told. This is of course an enormous advantage for an organic winery, but what really counts is ultimately what goes into the bottle. We are having a Bronner from 2014, slightly matured and still available from the winery. This is also important for Zang wines, as we were advised by themselfes to allow the wines to mature in the bottle for two to three years after bottling. Here it was just a little bit more. Nevertheless the expectations were not particularly high. Until now, Piwis in a glass were always, well let’s call it difficult.
In the nose the Bronner is already very creamy, you notice the wood influence, the maturity also resonates. Shells of pome fruits that have been lying around for a while with air contact, yellow, complex. In the mouth soft, but at the back of the palate it shows spice, structure, an idea of bitter orange, some citrus. If you had the wine in your mouth, it becomes much brighter, clearer on the nose. Overall it is quite long and the creaminess is well balanced by a delicate acidity.
This works well with green Thai curry. Not necessarily the nose, there it becomes almost a bit like brandy, but in the mouth it becomes even softer, creamier with dark, yellow, ripe and sweet fruits. This rounds off the spiciness and coconut in the curry perfectly. So it does not always have to be Riesling with residual sweetness to go with the curry. And even after dinner the wine remains a nice companion through the evening.
Ultimately what we have in our glasses is really good wine. And not just good wine for the price or good wine for a Piwi. No, this is simply good wine.