Wow. Like eating a pineapple, with the effect that has on my tongue. Makes me salivate but pucker a bit with that very elegant and restrained acidity, notes of dried peach and petrol in the background. Intense, as only a spätlese can be.
This will go nicely with tonight's dinner: steamed lap cheong, rice with a bit of star anise, and broccoli — an favourite of grandma's. But I doubt these sausages will be nearly as good as the stuff she buys, made to her specs by a butcher in Richmond (she buys a load and brings half back to HK).