{"id":3639,"date":"2017-10-14T14:31:39","date_gmt":"2017-10-14T19:31:39","guid":{"rendered":"https:\/\/thecorkscrewconcierge.com\/?p=3639"},"modified":"2017-10-14T14:33:06","modified_gmt":"2017-10-14T19:33:06","slug":"theres-always-reason-riesling","status":"publish","type":"post","link":"https:\/\/thecorkscrewconcierge.com\/2017\/10\/theres-always-reason-riesling\/","title":{"rendered":"There’s Always a Reason for Riesling"},"content":{"rendered":"

I admit it, I drink way too much red wine and neglect the whites. But of late, I’ve been trying to add balance to my life. In fact, in the last 12 months, I have righted the ship and have incorporated more white wines into the mix. I mean, just see my article<\/a> on off the beaten path white varietals. Those were some fantastic wines, many of which were quite #BudgetMinded. However, the versatility and general affordability of Riesling has me coming back to it again and again. How many times have you heard \u201cDrink a Riesling with Thanksgiving dinner?\u201d It’s because it has the ability to pair with so many foods. And to be honest, Riesling gets a bad rap sometimes. So many people think they don’t like Riesling because they think it\u2019s too sweet, it\u2019s flabby, or it\u2019s just not good. Some of this may be true, but such criticisms are not exclusive to Riesling. And I submit to all of those people, that they just aren\u2019t drinking the right Riesling.<\/p>\n

Produced in cool (and some warmer) climates around the world, Riesling has such versatility that there is bound to be a style that suits everyone. One of my favorite things about Riesling is that the wines tend to be lower alcohol with higher acidity which makes them the ultimate food wines. Even when produced in a sweeter style, that hallmark acidity remains which allows many Rieslings to mature in the bottle for years. Hoping to pass on my appreciation of this noble grape, I assembled my #WineSquad to get their thoughts. And to prove my point, I served up some Thai and Vietnamese cuisine, and of course some Tex-Mex.<\/p>\n

Nik Weis Urban Riesling, Mosel, Germany (2015) ~$12<\/span><\/strong><\/em><\/h2>\n

\"\"So of course we started with a German Riesling because when you think of Riesling, this is the country that comes to mind for many. Germany has several regions that produce Riesling and surprisingly there is a great deal of variation between the various regions. Not all German Riesling is the same nor are they all equal. Mosel is probably the most well-known of the German regions for Riesling. Compared to just about any other Riesling, including others from Germany, Mosel Riesling generally is the lightest, most delicate with pronounced floral notes.<\/p>\n

The Urban Riesling<\/span>1<\/sup><\/a><\/span>actually gets its name from the patron saint of all who work in the wine industry, Saint Urban of Langres, France.<\/span>2<\/sup><\/a><\/span> This one was off-dry with lemon, orange, and white floral aromas. Some folks picked up a touch of melon and pear as well. On the palate it exhibited some nice acidity, felt smooth in the mouth and was overall the favorite of most of the group.<\/span>3<\/sup><\/a><\/span> An easy drinking crowd pleaser for sure, not to mention it was fabulous with curry.<\/p>\n

Pewsey Vale Eden Valley Riesling, Barossa, Australia (2016) ~$16<\/span><\/strong><\/em><\/h2>\n

\"\"

This particular Riesling offered up lime and intense petrol aromas. Many of the tasters couldn\u2019t get past the petrol and rated it low. On the palate, the lime was quite pronounced (it was there from start to finish) and I had a difficult time finding a food pairing, but finally got around to pairing it with a cold cucumber and shrimp salad where it paired quite nicely. I also liked it with guacamole. Ceviche or raw oysters would also work here. We also picked up a hint of spice, green melon, and some minerality. I loved the fact that this quintessential Australian Riesling got everyone\u2019s attention and caught them off guard. And while we (I) assumed all of the Riesling would pair well with our Thai food, it definitely had a different profile than the Mosel Riesling. And the more I think about it, the more I think this one could take some time in the bottle.<\/p>\n

Poet’s Leap Riesling, Columbia Valley, Washington (2015) ~$20<\/span><\/strong><\/em><\/h2>\n

\"\"

With less pronounced petrol than some of the others we tasted, the Poet\u2019s Leap Riesling had lemon-lime, peach, apple, and apricot flavors and almost seemed to have a slight fizziness to it which made it all the more refreshing. It was well received and was generally liked by most of the tasters who rated it in the middle of the scale. The consensus favorite pairing with this one was a Vietnamese Eggplant which is stir-fried eggplant in a rich, sweet \u201csecret\u201d sauce. We didn\u2019t have any, but orange chicken would also be a nice accompaniment to this one.<\/p>\n

Domaines Schlumberger Grand Cru Saering Riesling, Alsace, France (2011) ~$32<\/strong><\/em><\/span><\/h2>\n

\"\"

Our Riesling offered up honey, toast, peach, petrol, a little spice, and some creaminess. And this is what I love about Alsatian Rieslings. You get so many different flavors and aromas and the wine continually evolves. It was definitely my favorite of the bunch and scored highly with more tasters than I was expecting. One taster described it as a wine that makes her happy which makes me really happy. For the food, I loved this one with our Pad Thai.<\/p>\n

Riesling is also produced in several other regions around the world including Austria, which typically makes a dry style as well New York’s Finger Lakes which tends to make a fruitier, sweeter style.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

I admit it, I drink way too much red wine and neglect the whites. But of late, I’ve been trying to add balance to my life. In fact, in the last 12 months, I have righted the ship and have incorporated more white wines into the mix. I mean, just see <\/p>\n","protected":false},"author":1,"featured_media":3652,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[163,339,90],"tags":[349,327,351,229,352,350,87,257,80],"acf":[],"yoast_head":"\nThere's Always a Reason for Riesling - The Corkscrew Concierge\u2122<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thecorkscrewconcierge.com\/2017\/10\/theres-always-reason-riesling\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"There's Always a Reason for Riesling - The Corkscrew Concierge\u2122\" \/>\n<meta property=\"og:description\" content=\"I admit it, I drink way too much red wine and neglect the whites. 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