Riesling and you, part tou

Well, as I mentioned a few weeks ago, I've been thinking a lot about Riesling lately. This is perhaps the greatest white wine grape on the planet.

Now you get to jump in with both feet. Next week we're going to taste nothing but white wines from Germany and Austria, including five Rieslings. These will range from searingly bone dry to dessert-wine sweet.

I've had my trepidations about trying something like this, mostly because many want a range of different varietals at a tasting. And everybody wants to end with a big Cab. I've decided I don't really care, though. Once in a while, at least, we can do something aimed at perhaps opening up some eyes and challenging preconceived notions and tastes. If you want to just drink some Cab or Chard, you can go to a restaurant and order whatever you want. Here, you're at my mercy.

Please come anyway. : )

A list, or is that A-list?

In a slightly delayed reaction to the annual Top 100 lists of the biggest wine rags, I've compiled a sort of top 10 list for 2010. I tasted a ton of great wine in 2010, and I thought it would be fun to reflect on the wines that got me all hot and bothered. You can head on over to the Bruning's website to view my picks.

Sugar, acid, food pairing and you: a quick guide to Riesling

So I'm at a German wine seminar the other day, and a few small revelations hit me.

First up, we tasted through six wines from the same Rheingau producer, Johannes Leitz (say it like 'lights'). The presenter told us the stats of the first two wines (sugar level, acid and dry extract), then asked us to guess the sugar level of the third. Everybody guessed slightly higher than the last, but in fact it was about 4 times as much. Why couldn't we tell? Because there was more acid in the wine, as well, drying up the finish and causing my mouth to water as soon as I spit. The finish removed all perception of sugar, and left me thirsting for more.

Later, we discussed food pairing. Inevitably, Riesling gets pigeonholed into pairings with Asian cuisine. It's understandable. It's great with spicy food. However, that acid that we talked about also makes it great with savory and fatty foods. Think about this: we have no qualms pairing orange juice with fried eggs and bacon, or a Coke with a cheeseburger, yet both of these are far sweeter than even the sweetest of table Rieslings. Why does it work? Again, acid. Acid cuts through the fat, providing a brilliant complementary pairing, just like Pinot Noir (a high-acid red wine...well, at least the good ones are) with Salmon.

So go ahead and enjoy that sweeter-than-your-norm Riesling. And pair it up with a nice filet mignon or cream-based dish. You'll be surprised at the results.