If Pinot Grigio was the other white grape, then Riesling is the other white wine! The grape originated in Germany but is now grown in other regions as well. Riesling goes by many names, but most notably white, rhine, or Jannisberg. Although most people know Riesling to be a sweet wine, it is not always the case, and when it is sweet it isn’t necessarily a bad thing. Riesling is a complex, delicate, and elegant white wine, so do not underestimate it!
According to www.winepros.org, “Riesling vines are particularly hard-wooded and tolerant of cold weather and they bud late, so are well-suited to the coldest wine-growing climates.” Riesling is productive, and can yield anywhere from three to six tons per acre, which is substantially more than most other grapes.
In terms of appearance, Riesling grapes are small, round and soft when ripe. They ripen later than other varieties, so “bunch rot” and “non-beneficial molds” can be a problem if there is a lot of rain or humidity during the ripening season. It is also important to protect these grapes from the wind.
An interesting note about Riesling is that, if dry weather follows a wet day, Riesling grapes left on the vine can result in what is called “Nobel Rot”, which, although not toxic, can cause the grapes to shrivel, so much of the juice evaporates, along with the sugar.
According to www.wineaccess.com, because of its combination of sweetness and acidity, Riesling is an especially versatile wine with food, working well with fish or pork. Also, it is one of the few wines that can hold its own against spicy cuisines like Indian, Chinese, and Thai. The wine will often taste of apricot, apple and pear with notes of floral aromas.
Like I said in my blog from Day 6, try Chateau Ste Michelle Riesling from Washington State. It is a fabulous wine and it won’t drain your wallet. Enjoy!
No comments:
Post a Comment