Saturday, June 23, 2012 at 4:16PM
In his book The Wine Avenger, Willie Gluckstern calls Riesling the most important wine grape and the best wine for food. He goes on to say that “perhaps the greatest frustration for those of us in the wine and food industry is the way that Riesling is utterly misunderstood.” Is it because people imagine Riesling to be sickly sweet? Probably, but a good Riesling is complex and has a pleasant natural acidity, which makes it interesting and a great pairing with many foods. In hopes of changing your impression of Riesling, this week we’ve brought in the the bone-dry Langwerth Von Simmern Eltviller Riesling Trocken. Its “nose” is alluring, and it possesses all the complexity and delightful natural acidity of a Riesling, without a hint of sweetness. Available now by the bottle.