Tasting Riesling wines with friends recently was an opportunity to share the diversity of this beautiful wine. For sure Riesling was not at the top my wine list until, after visiting the Finger Lakes in 2015, I discovered the wide range of Riesling wines. Then later wine travels to Germany's Mosel Valley, and the ClareValley, Australia, wine regions well known for quality Riesling, I was able to develop a deeper appreciation for the range of Riesling wines that are available.
This wine enthusiast loves to share wine with friends, as it continues my wine journey to a better understanding. It was after some research I prepared some food and Riesling pairings to share with friends.
Spring 2021, Finger Lakes © Spaswinefood
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| Kilikanoon Wines, Clare Valley, Australia © Spaswinefood |
Riesling & Food Pairings
1. Dr Frank Wines, Riesling Nature 2018, Finger Lakes, New York
Dr. Konstantin Frank Winery, a pioneer in the region, introduced its elegant Riesling Nature in 2018. Crisp and nuanced with lively fruit favors, this no-dosage traditional-method bubbly is aged on the lees for 12–24 months in the winery’s underground cellar. “Our family has been making traditional-method sparkling wines for over 35 years, building on the success of my great-grandfather’s work to pioneer the European grape varieties in 1962,” said Meaghan Frank, vice president of Dr. Konstantin Frank Winery. The Nature in particular, she noted,“marries what we do best in the Finger Lakes— Riesling and traditional-method sparkling wines. There is no dosage added, which leaves a racy and vibrant acidity, making this an exciting wine ——.
Food Pairing: A Quiche Lorraine with fresh salad greens alongside the 2018 Riesling Nature is a perfect match.
2. Dry Rieslings
(a) Dr Frank Wines, Dry Riesling 2019, Finger Lakes, New York
Winemaker Notes: Vibrant and attractive, harmonizing lime zest, granny smith apples, and petrol stoniness from the Keuka vineyards with fresh citrus and tangerine from the Seneca vineyards. Behind the zingy freshness are a rich body and a discreet creaminess, which form a well balanced union ideal for long-term aging.
Food Pairing: Apples, Soft Cheeses, Chicken (Poached, Lightly Prepared), White Fish (Lightly Prepared), Salad (Green Fruits, Seafood), Green Vegetable Dishes, Sushi.
(b) Dr Pauly-Bergweiler, Riesling Trocken (dry) 2020, Mosel, Germany
This wine has been described as having aromas of tree fruit (apple, green apple, peach), citrus (lemon, lime), earthy (mineral, honey, petrol)
Food Pairing: raw and steamed dishes, pork sausage, shellfish, spicy food, poultry, cured meats, and green dishes (lime and green chili, Thai green curries)
Dr Pauly-Bergweiler, Riesling Trocken 2020, Mosel, Germany
(c) Anne de Laweiss (brand name for Cave Kientz-Kayserberg, formerly Anne Boecklin), Riesling 2019, Vin D’Alsace AOC, France
Wine fits in the general group of green and flinty. A cool, citrus minerality with
typical characteristics are crisp, fresh, lemon and lime, minerality, apple, pear, and grass.
Food Pairing: meaty and oily fish (salmon, mackerel, swordfish, monkfish, shellfish, crab, lobster), smoked fish (salmon, trout), exotic spicy dishes, chicken, all types of cheeses, aperitif
Anne de Laweiss, Riesling 2019, Vin D’Alsace AOC, France
Anne de Laweiss, Riesling 2019, Vin D’Alsace AOC, France © Spaswinefood
3. Anthony Road, Skin Fermented Riesling 2016, Finger Lakes, New York
Skin fermented wine adds a tannin complexity. Its golden coloring and unique aromas are hints to this wine's extended skin contact. Here’s what one critic said about this wine (2014 Vintage) : take that Semi-Dry Riesling, rewind to the start of fermentation, put all the Riesling skins in the tank with the juice instead of keeping them clear like you normally would, ferment to dryness, and you get this Grey Series experiment, which actually has a touch of Semi-Dry blended back into it post-maturation to restore more of its Riesling character. As far as Rieslings go, it is out there: a notably deep shiny lemon color despite its young age, more tropical (pineapple, mango, orange zest) than the Semi-Dry yet simultaneously more earthy (black tea, dried leaves, parchment, spearmint, lake water), with a mouth-drying finish instructing you what Riesling with tannin does. I fully expected to dislike this wine on principle, but I ended up buying one. It’s fascinating.
Food Pairing: Roasted Chicken with rosemary & thyme, Smoked Salmon with Cream Sauce
Anthony Road, Skin Fermented Riesling 2016, Finger Lakes, New York (Right)
4. Villa Bellangelo, 1866 Reserve Riesling 2012, Finger Lakes, New York 125/300
The 1866 Reserve Riesling made its debut with the spectacular 2012 vintage. This wine is a dedication to the original owner Dr. Byron Spence, who in 1866 planted 20 acres of the sloping western hills of Seneca Lake. It is from this area that Villa Bellangelo makes their best wines from; hence the 1866 in the name of the wine. The 2012 vintage is a blend of two rieslings produced from grapes grown at Gibson Vineyards,Seneca Lake. With a limited production of 99 cases in the 2012 vintage, each bottle is individually numbered and features a brief history of the 1866 vineyard.
Light golden color, with pear, limestone, honey and petrol on the nose. Pear, honey, kiwi and petrol follow on the palate. The wine exhibits good structure and length, as well as nice acidity and balance, with 11% ABV and 1.9% residual sugar.
Villa Bellangelo, 1866 Reserve Riesling 2012, Finger Lakes, New York
Food Pairings: This light-bodied and off-dry style wine would do well as an aperitif, or paired with goat cheese. Also, it would be nice with spicy food, like a Thai dish or even Mexican food with a bit of heat to it.
For sure it was special to explore the above Riesling with friends on a weekend afternoon.
This Riesling adventure off the wine roads was indeed a vine-filled experience, which will continue to inspire me on my wine journey around the world.
More on Riesling
Riesling wines are made in dry, semisweet, sweet and sparkling styles. While Riesling wines are often consumed young their high acidity and fruit flavors gives it aging potential. The average aging potential for Riesling is 5-15 years for dry, 10-20 years for semi-sweet, and 10-30+ years for sweet. A guide to the sweetness level of German Riesling is to look for the designation on the label. In order of dry to sweet, they are Kabinett, Spätlese, Auslese, Beerenauslese and Trockenbeerenauslese. Many sweet Riesling wines use naturally frozen or botrytised grapes ( a ‘noble rot’ that sweetens and intensifies the wine’s flavors). To make sense of Riesling, let's take a closer look at the categories used to describe German Riesling and some suggestions for food pairings. Besides pairing the right food with Riesling is key to appreciating this wine. Try pairing Riesling with fish, curries and all kinds of dishes, and you will not be disappointed.
Trocken Rieslings (Dry)
Labelled ‘Trocken’ these wines are citrus like, similar to Sauvignon Blanc and Chenin Blanc.
Food Pairings: they work exceptionally well with fish and ‘green’ flavors, such as lime or green chili – Thai green curries are a perfect match.
Kabinett Rieslings Lightly Sweet (Dry to Off-Dry)
‘Kabinett’ on the label denotes a lightly sweet wine (off-dry Riesling).
Food Pairings: Their low alcohol make them an ideal accompaniment for a light salad or something salty. It is great as a lunch wine, as it is light and easy to drink.
Spätlese Rieslings Medium Sweet (Sweet)
‘Spätlese’ is a category used for the next sweetness level.
Food Pairings: This type of Riesling is great for spicy dishes, as it can stand up to the bold flavors produced by the heat. This means that curries are ideal because the extra sugar counters the heat, while the acidity provides a delicious balance. Look for one of the many Riesling sweet wine brands that have a refreshing acidity.
Auslese Rieslings (Sweeter)
‘Auslese’ can appear on the labels of sweet wines, but not dessert wines.
Food Pairings: Sweet Rieslings are ideal for dishes that combine sweet and savory flavors. Honey roasted pork or chicken makes an ideal pairing for this wine.
Dessert Rieslings (Very Sweet & Super Sweet)
Dessert wines are labelled ‘Beerenauslese’ (Very Sweet) and ‘Trockenbeerenauslese’(Super Sweet). Often these wines can cost hundreds of dollars per bottle, but will age for up to 100 years or more.
Food Pairings: Dessert Rieslings, particularly eisweins or icewines, are ideal for pairing with a fruity dessert. This wine is a good accompaniment with a cheese course.
Perhaps you still find the above categories confusing. A simple tip is to check the alcohol level. Remember the higher the alcohol level the lower the sweetness. The flavor profile of German Rieslings, ranges from floral, honeysuckle, citrus, to tropical fruit flavors, to mineral earth-driven flint flavors. As Riesling ages, the wine can have notes of petrol or diesel. This is due a compound in the grape. Do not let this freak you out because the wine is insanely good, especially if the Riesling is aged properly. While this characteristic may not initially sound very appealing however, it is highly prized by connoisseurs.
I look forward to sharing ventures off the wine roads that continue to inspire me on this wine journey around the world. I invite you to join me in the sharing of these adventures at Wine Travels with Dr. Sharon and Spaswinefood on Twitter and Facebook.
CHEERS!
Sharon
February 2022
Antigua, Guatemala
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