Talk-A-Vino

It’s what you crave, people.

And right now, I’m craving Riesling.

Wine cravings are an interesting phenomenon. Or not. I guess food cravings work in exactly the same way. It appears to be all of a sudden, the desire for a certain food – french fries (oh wait, I always crave french fries), fried chicken, steak, scallops, lasagna, broccoli (really, you say? Yep, I can bet someone is craving broccoli right now). Is it really so unprovoked, so out of blue, or is it our subconscious at play here, collecting little cues here and there?

It is getting warm now, but that alone is not the reason to crave Riesling. But what if I read about other people enjoying the Riesling, with food and without – would that count as an invisible cue? I don’t know, but I can clearly imagine myself with a glass of cold Riesling in hand, don’t even need to close my eyes.

In the world of white wine, Riesling is unquestionably a part of “big three” – Chardonnay, Sauvignon Blanc, and Riesling. At the same time, if you think about typical wine store, Chardonnay and Sauvignon Blanc would take the prime real estate, the most central position on the shelves – and Riesling would be typically relegated to the far-most corner, with a little “Germany” sign next to it, or maybe in the “other whites” section. And it is a pity because scandalously delicious Riesling is produced practically everywhere – Alsace, Australia (Grosset would be an amazing example), New Zealand, Israel, California (how about some Smith-Madrone), Oregon (Brooks Rieslings are sublime), Washington (Chateau Ste. Michelle does an excellent job), and I’m not even talking about New York state or Niagara-on-the-Lake in Canada.

It is not only the hedonistic pleasure that the glass of well-made Riesling readily delivers on its own. Riesling is one of the most versatile food wines – it pairs well with a wide range of dishes and cuisines. And then Riesling has an ability to age not just well, but extremely well. Let’s bring back again the big three. Yes, you can age many of the Chardonnay wines, but rarely for 30, 40, 50 years – I’m sure there are some exceptions, probably in Burgundy, but still, this is not common. Sauvignon Blanc would fare even worse than Chardonnay. But well-made Riesling? 30 years will not be even the age – it will be still youthful and vibrant, with ease.

I didn’t have any 30 years old Rieslings recently, but I got two samples with 4 and 8 years of age, and both fared equally well – while even 8 years might be a stretch for many white wines. 2016 Leitz Eins-Zwei-Dry Riesling Trocken Rheingau (12% ABV) was produced by Weingut Leitz, where the family winemaking traditions go back to 1744; 2012 Müller-Catoir Bürgergarten Riesling Spätlese Pfalz (9% ABV) was produced at the Weingut Müller-Catoir which, interestingly enough, was also founded in 1744.

It is interesting that both wines were produced at the wineries with the 9th generation of winemakers (duh – the wineries were founded in the same year, I know). Both wines are pure Riesling wines, both come from the hillside vineyards with some unimaginable slopes. 2016 Riesling is designated as dry, and 2012 is a Spätlese-level, which means that the grapes had a higher sugar content when harvested.

I’m sure you wonder how were the wines? Well, yes, both were delicious. Both were a characteristic Riesling, with honey, honeysuckle, and a touch of lemon on the nose. Of course, Spätlese was sweeter, but not by much. And it is always the acidity which makes or breaks Riesling – both wines showed perfectly balancing, fresh, vibrant acidity. Bottom line – both were equally delicious and ready to be enjoyed on their own or support any food. As for the age… what age? I will be happy to try both in 10 (or 20)  years – and I’m sure I would enjoy them very much.

What is your take on Riesling? Do you have any favorites wines or regions? Do tell! Cheers!