Nick Fenger
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 Nick is a psychologist by trade but didn’t get there right a way. He went to graduate school in Strasbourg, France after graduating college in literature and bridge. After he learned how to bid in French he was invited by his roommate to visit his family for a bridge weekend and by the way they owned a vineyard south of Colmar. From them he learned two very important things about wine: French Wines are for food and German wines are for pure enjoyment. Over a series of visits lasting for almost two years, he was introduced to 70 years of mostly good years and the marvelous wines of their vines. He learned that wet years can give light wines and sunny years can give wines with lots of sugar and bold tastes. But above all he learned the differences and similarities of both countries.
The Germans prize natural balance as their overall best sweet or dry wines are finely balanced between sugar and acidity with alcohol almost incidental. But Alsace gives the flowery bouquet of German wines both the body and consistency for the accompaniment of fine food. The grand wine of Alsace is Gewurztraminer. Its fruity scent (würze in German means spice) is accompanied by a wine that is clean and dry and complements the rich Alsatian dishes of goose and pork. How’s that for a couple of grand slams?
After leaving France, Nick attended the University of Heidelberg where he skipped classes to discover the Kabinett wines of the Mosel which are the lightest high quality wines grown anywhere with 8% or less alcohol. They allow the palate to explore the tension between tartness and the sweetness of the Riesling grape turning gold as it ripens to a long hint of apple and nuts, perfect for almost any thirst or appetite.
He did attend the classes and visit other wine growing areas of Germany, Italy, Spain, Portugal, and France necessary to certify him as a oenologist but that became incidental until he retired and moved to Georgia where he is closer to his family and shares his love of wine and history with as many people as he can in private and public tastings. |
