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Prüm has made a small amount of Goldkapsel this year. For this rare style, multiple passes and draconian selections were required to harvest fruit at precisely the right level of ripeness. There is obviously yet another, considerable step up in power and weight.
Katharina Prüm explains the Goldkapsel wines in this way: “Think of them as limited edition, small production lots of the best Auslese of a vintage. They are made from stronger, selected grapes containing more concentrated juice, usually affected by a certain amount of botrytis.” They can age considerably longer than ‘white kap’ Auslesen, lasting seemingly forever. Many decades at least. Over time, they lose some of their sweetness, gain greater elegance and harmony, and become increasingly complex.
Goldkapsel are still ultimately best served with savoury dishes: think robust, savoury food and a range of cheeses (not blue). You can throw anything at them, even very spicy dishes, red meat and the same things mentioned in the Auslese bracket above. However, you can also now begin to think about desserts, especially when the wines are young—ideally fruit-based dishes, crème caramel, that type of thing. Typically, nothing too sweet or chocolate-based. Overall, they are far more versatile than most dry whites, and certainly more so than all red wine styles.