Riesling can be matched with different cuisines, such as Asian, Chinese, and Vietnamese. Wines from the Mosel are a treat with lighter summer fare. Their intensity and complexity shine, especially if comparing wines with different levels of sweetness (e.g. Kabinett and Spatlese).
Your comment is spot-on, and what I should've added! All of the Asian cuisines are best with Riesling. My personal preference are dry wines from the Saar, which often display a little bit more flinty or steely characteristics.
Years ago I was invited to a “cleaning out the cellar of older whites” wine tasting at George Starky’s house. There was not a bad wine among them, but it was the consensus of the group the 20-year-old Chateau Montelena Riesling stood head and shoulders above them. As I recall the grapes came from a small hillside vineyard in Sonoma County. I don’t remember a petrol taste, but I do remember it was dry, fruity and complex. What a treat!
Most of Chateau Montelena, Rieslings of the past came from Guinness Mcfadden's ranch in cool Potter Valley in Mendocino County, and usually displayed a lot more of the apple fruit when they were young. I always intended to age them, but usually at around five years, I couldn't keep my hands off them and just consume them with much pleasure!
As soon as I saw Potter Valley, it rang a bell. That was exactly where this Riesling came from, although I have long since forgotten the specific ranch. Thanks for the reminder.
For my own Riesling project (Bahl Fratty), I called Guinness a few months ago and asked if I could purchase some Riesling fruit from him. He said he had some vineyard problems and most of his Riesling fruit had to be pulled out. I'm assuming he will replant.
I experienced that some years ago, but the more I got together with people who said they didn't like Riesling, the more I would pull out of my rolling wine bag another classic, and after a certain time, a few of them began to come around. I suppose some of them were just humoring me, but it was evident that they began to appreciate how great a wine this can be.
I’m delighted to have Dan Berger contributing to NVF. He’s been my favorite wine writer for over a decade with his wealth of experience and straight talk.
I’d be curious, as he explores grape varieties, to get Dan’s take on varieties that might do well here as climate warms a bit.
Riesling can be matched with different cuisines, such as Asian, Chinese, and Vietnamese. Wines from the Mosel are a treat with lighter summer fare. Their intensity and complexity shine, especially if comparing wines with different levels of sweetness (e.g. Kabinett and Spatlese).
Hi, Tom:
Your comment is spot-on, and what I should've added! All of the Asian cuisines are best with Riesling. My personal preference are dry wines from the Saar, which often display a little bit more flinty or steely characteristics.
Years ago I was invited to a “cleaning out the cellar of older whites” wine tasting at George Starky’s house. There was not a bad wine among them, but it was the consensus of the group the 20-year-old Chateau Montelena Riesling stood head and shoulders above them. As I recall the grapes came from a small hillside vineyard in Sonoma County. I don’t remember a petrol taste, but I do remember it was dry, fruity and complex. What a treat!
What a great memory of truly a great man and a true gentleman. What a treat to taste a 20-year-old Riesling from Chateau Montelena!
George was an old friend from decades ago, and he was a true chronicler of Napa Valley doing for so many years. I still miss him!
Hi Beth:
Most of Chateau Montelena, Rieslings of the past came from Guinness Mcfadden's ranch in cool Potter Valley in Mendocino County, and usually displayed a lot more of the apple fruit when they were young. I always intended to age them, but usually at around five years, I couldn't keep my hands off them and just consume them with much pleasure!
As soon as I saw Potter Valley, it rang a bell. That was exactly where this Riesling came from, although I have long since forgotten the specific ranch. Thanks for the reminder.
For my own Riesling project (Bahl Fratty), I called Guinness a few months ago and asked if I could purchase some Riesling fruit from him. He said he had some vineyard problems and most of his Riesling fruit had to be pulled out. I'm assuming he will replant.
My biggest barrier to drinking more riesling: few of my cohorts are riesling freaks.
Very important consideration. Thank you for sharing.
I experienced that some years ago, but the more I got together with people who said they didn't like Riesling, the more I would pull out of my rolling wine bag another classic, and after a certain time, a few of them began to come around. I suppose some of them were just humoring me, but it was evident that they began to appreciate how great a wine this can be.
I will persevere influencing others :-) Thanks , Dan, for your encouragement!!
Tom Gable captured my "other" experiences with the charms of Riesling. It is delicious cold with fish and cheeses and Asian foods.
Brooke:
Or, needless to say, all by itself!
I’m delighted to have Dan Berger contributing to NVF. He’s been my favorite wine writer for over a decade with his wealth of experience and straight talk.
I’d be curious, as he explores grape varieties, to get Dan’s take on varieties that might do well here as climate warms a bit.
Thanks for all of this!
Chuck:
You must be a mind reader!