I remember my first introduction to Riesling. I was at one of my favorite restaurants back
in the mid-nineties. At the time, my
wine experience was limited to White Zinfandel.
I asked my server to introduce me to something new. I was ready to move on from the pink
stuff. He introduced me to Johannesburg
Riesling. Like a lot of folks (some may
not be willing to admit it), I initially thought this was a wine from South
Africa. But, nope. It wasn’t.
It is merely a varietal of the grape.
This particular wine, I remember, was from Washington. I fell in love with Riesling on that
day. My server may have coached me but I
tasted hints of peach and honey and loved the overall fruitiness of what I was
tasting. My new wine, Riesling. I remember shopping every Friday for
Rieslings. More and more, the wines that
I selected weren’t quite like the ones that I had tasted that evening at the
restaurant. I have had some that are bone dry and others
that are almost dessert wine clones. Why? Because I was tasting wines from various
parts of the world. Yes, they were all
Rieslings but why did they taste so different?
The Rieslings from Washington tasted different from the ones from New
York. And they tasted different from the
ones grown in Germany. And then the
Germans made them in their own range of styles that they identify on the
bottles as Kabinett, Auslese, Spatlese, Beerenauslese…STOP!!! That seemed so overwhelming for me to learn. This was one grape, for goodness sake! But Riesling was my first teacher on how
grapes grown in various parts of the world can make such a difference in the
bottle. Most Rieslings are great food
wines with their unique balance of acidity and fruit. ‘Tis the season for
Riesling. Because of its versatility, it
is a perfect food wine that pairs well with your traditional holiday fare. Try it with your turkey and sage
dressing. Riesling…my first love.
Revelry Riesling is our November Wine of the Month
at The Vine Wine Club. Use code
“November” for free shipping on two or more bottles.
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