I really like it... usually finishes pretty sweet with a lemony character. Especially if you can get it sparkling, it's pretty great. Just boil it down to around 1.090 gravity, add some nutrients, chill it, aerate it, pitch your yeast, and let 'er go. The pH is pretty low and not a lot of nutrients in it, so it's a pretty tough ferment for the yeasties. Clears up beautifully. My last batch was almost eiswein sweetness, but really nice chilled.