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Suggested by The New York Times “Wine School” today

August 1, 2018

We’re so honored to be recommended as a California riesling in The New York Times’ Wine School today.

Your Next Lesson: American Rieslings: Three States, Three Flavors

by Eric Asimov, August 1, 2018

Few international grapes do justice to a multitude of regions as well as riesling. When planted in the right climate and soil, riesling has the wonderful capacity to reflect the characteristics of a particular place better than most grapes. At Wine School, we have examined rieslings from Germany, both dry and moderately sweet, and dry rieslings from Austria.

Now, let’s look at dry American rieslings and see how they compare. “American” is a more generalized view than I would prefer, but it is the best of several alternatives.

Ideally, we would focus tightly on a particular region: Finger Lakes rieslings, for example, or rieslings from the Old Mission Peninsula of Michigan. But such a narrow examination poses a fundamental problem: These wines are not distributed widely enough. I can’t find three Michigan rieslings in New York — good ones, at least — while few Finger Lakes rieslings are available in, say, California.

One option might be to look at several mass-marketed American rieslings. But again, too few of these wines would bear up under close examination. So I have chosen good American rieslings from three different states (California, New York and Oregon) with the hope that readers will be able to find at least one of these, or good alternatives.

…..look for California rieslings from Smith-Madrone….

Serve these rieslings cool to chilled, but not icy, lest the nuances be overwhelmed by cold.

Wondering what to serve? Delicate seafood preparations are excellent, particularly freshwater fish. Dry riesling goes very well with Asian dishes, unless the recipe calls for chiles, in which case you want a riesling with some residual sugar. Vegetable dishes and salads will be fine, as will chicken, particularly if you use some of the riesling for a sauce.

…as you sip, ask yourself these questions….

Comparisons

How do these three rieslings differ?

Acidity

Rieslings are known for their acidity. How is it expressed?

Texture

How do these wines feel in the mouth?

The complete article: https://www.nytimes.com/2018/07/26/dining/wine-school-assignment-rieslings-america.html?rref=collection%2Fsectioncollection%2Ffood&action=click&contentCollection=dining&region=rank&module=package&version=highlights&contentPlacement=13&pgtype=sectionfront

 

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