Isn't Schwarze Katz (black cat) wine supposed to be awful?
I tasted a Riesling yesterday at a wine bar and really liked it. Brilliant acidity and fruit. I checked the label and it's a 2012 Zeller Schwarze Katz Mosel. My reaction to seeing "black cat" was that "these wines aren't supposed to be good right?"
Has black cat changed or was this just a misconception?
The warmer vintages in the Mosel combined with improved wine-making even at the lower end probably has something to do with its decent showing. Truth be told, 35-40 years ago, I had the Black Cat and Liebfraumilch occasionally (with Indian food) and don't recall gagging--they were and probably are still sweet but palatable mass produced wines...