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+--- Thread: Riesling On The Rise (/thread-10948.html)
- Innkeeper - 01-31-2001
Could riesling be on the rise? Hopefully so. Haven't been trying to ferret out obscure information, but two biggies just dropped in my lap. The first was an article in the March edition of Wines & Spirits by Rod Smith entitled "A New World of Riesling." In it Smith give a comprehensive upbeat report on the state of riesling, particularly the New World variety. He is optimistic about both riesling consumption in general and New World Riesling in particular. He quotes Chef Roy Yamaguchi as having commissioned a riesling from Pfalz producer Basserman-Jordan to match the cuisine of the sixteen Roy's Restaurants. Randy!!!
Looking at the New World, Smith gives particular deference to the Finger Lakes and Australia has having made significant strides. He seems "happy" over the fact the some Australian Rieslings are currently commanding upwards of $30 per bottle. He attributes this to some producers there recognizing the importance of terrior. He also holds out hope for Washington State and California. In mentions some glimmers of hope in those regions including two of my favorites; Greenwood Ridge, Mendocino Ridge, Riesling; and Bonny Doon's Pacific Rim Riesling which is a blend of juice from Germany, Washington, and California. All in all, an excellent article that is highly recommended.
A visit to Robin Garr's Wine Lovers Page (http://www.wineloverspage.com/) revealed that they have partnered with an outfit called RieslingReport.Com (http://www.rieslingreport.com). Went there and found an interesting site, and found that they publish six full size magazines per year delivered electronically via Adobe; all for $24 per year. If you are riesling lover, it could be worth it.
Anyhow, these two reports give hope to Randall Grahm's prediction that riesling will be the white wine of the 21st century.
- Bucko - 01-31-2001
Riesling, Gewurztraminer and Chenin Blanc are the most versatile grapes in the world IMHO. They are making up an ever larger presense in my cellar. They can range from bone dry to intense late harvest wines, suitable for a wide variety of foods and desserts.
Bucko
- Scoop - 01-31-2001
Looking for a great Finger Lakes Riesling, made in an elegant, almost Mosel-like way? Try the Chateau Lafayette Reneau 1999. Great structure, nice floral notes in the nose, lime and stone fruit on the palate. It's off-dry, more like a Spaetlese, and would be tremendous with Asia food with a bite. Very impressive indeed, and only $10.00 a bottle.
Cheers,
Scoop
[This message has been edited by Scoop (edited 02-01-2001).]