A few weeks ago I mentioned that riesling-based wines were one of a number of ’70s drinkables making a serious 21st century comeback and it’s great to hear that so many of you agree.
I received at least a gigabytes worth of email suggesting the grape makes a happy union with everything from Chinese, Japanese and Mexican dishes to shellfish, poultry and most cheeses.
This ability to accommodate has made riesling the classic when-in-doubt wine. Of course it tastes great on its own, but it really shines when served with food. Also, the fact that it’s grown so successfully around the world gives it an international personality (i.e. they don’t all taste the same) that makes it even more appealing to the serious wine enthusiast.
Riesling’s first home was Germany and soft, fruity wines like Lingenfelder’s 2005 Bird Label Riesling ($14.95 – $18.99) are the modern face of the grape in that country. Tasting like biting into a juicy green apple; it’s truly medium dry with a nice nip of acidity.
Australia’s Wolf Blass 2007 Yellow Label Riesling ($13.99 – $17.99) has a bit more of that old school petrol aroma and a refreshingly dry flavour of apple and mineral.
Prices reflect the range across the country. Some products may not be available in all provinces.
– Peter Rockwell is the everyman’s wine writer, working in the liquor industry for more than 25 years and travelling the globe looking for something to fill his glass and put into words.
