I’m not a younger drinker of German wines ( ), but I found the acid in 2010 very offputting. I felt like it would take the enamel off my teeth. Never had that reaction in any other vintage (loved the lower Pradikat '15s), and I’m a fan of Saar and Ruwer wines.
Mosel/Nahe 2010s are great in the Auslese+ Prädikats. Anything lower is too shrill with the acids.
I was thinking of Spatlese and Kabinett. Never had much experience with the higher level wines.
Interesting. I love 2010s, particularly in higher pradikats. Never had so many really good Auslesen.
As I said, my experience was mainly with the lower Pradikats. I can imagine that the acid might have played nicely in Auseles, TBAs, etc.
German reds, especially pinot noir (Spätburgunder).
And actual Burgundy.