Image is everything, let’s face it. So when the subject of Riesling is addressed, many wine lovers – whether consumers or members of the trade – think sweet. It’s what many of us were taught about Riesling when we first tasted the wine, that it’s a sweet wine, ranging from lightly sweet (or off-dry) to very sweet, the latter style meant to be paired with dessert or on its own after a meal.
Riesling is undoubtedly one of the world’s great wine grapes, and the finest examples of Riesling offer great complexity along with notable aging potential. Quite often the finest examples of very sweet Riesling that are considered remarkable, such as Beerenauslese or Trockenbeerenauslese from Germany or vendanges tardives from Alsace, drink well between 15-25 years after the vintage.
Yet, while sweet versions of Riesling are well known, the dry versions too often get lost in the shuffle, as other dry whites, such as Chardonnay or Sauvignon Blanc, are more familiar to consumers. If they need to choose a dry white for dinner, it’s one of these latter two wines they’ll usually opt for, and Riesling – again because of its image as sweet – is ignored.
But dry Riesling is a marvelous choice for so many styles of food, from Asian and fusion cuisine to specific seafood dishes or pork and chicken entrées. It’s also nice that there are more and more options when it comes to dry Riesling, as there are notable offerings from Germany, Austria, the Alsace region of France, Italy, Australia, New Zealand and also the United States. Dry Riesling may not be trendy just yet, but it’s not an exaggeration to think that it will be soon.
Ettore Germano Riesling “Herzu” 2018 (Piemonte) – Most people don’t think of Riesling from the Piedmont region, but this is a standout example, and arguably the finest Riesling in all of Italy. Expressive aromas of lime, jasmine, orange blossom and a hint of passion fruit. Very good acidity, excellent persistence and great complexity, along with superb varietal purity. Enjoy over the next 5-7 years. (Note: I tasted this wine from the tank, just prior to bottling back in June. The wine will be released over the coming months.) OutstandingFonte: Tom Hyland - Forbes