The Wine Guy
No, not those hills, though the Austrian Alps are close to the country I want to mention today. With the weather the way it’s been recently, I think we could all do a little more information on the very durable-and delicious- rieslings from Germany’s hills of vineyards that line the valleys of the Rhine and Mosel rivers.
Dr. Hermann Dr. H. Riesling 2016, Mosel, ($17.99) is a great place to start. Dr. Hermann wine estate is located in the town of Ürzig in the Mosel. The family has been involved in winemaking for several centuries. The wine estate as it is now was created in 1967 when Joh. Jos. Christoffel Erben’s property was sub-divided. Rudy Hermann took over the estate from his father in 1974 and his son Christian joined him as the winemaker in 2001. This wine is a light yellow-green color. On the nose, it offers notes of herbs and stone fruits. Sweet, fresh and fruity on the palate with a lively acidity. I think you’ll find this one’s ideal for spicy food, especially spicy Asian cuisine, although the light and fresh acidity is such that it can be enjoyed on its own.
Schloss Vollrads Riesling QbA 2015, Rheingau, Germany, ($21.99) is a classic. This winemaker looks back on centuries of wine-making tradition. According to an ancient deed, the Knights of Greiffenclau sold their wines to the convent of St. Victor in Mainz as long ago as 1211. Today, Schloss Vollrads combines 800 years of its tradition with the latest in wine-making engineering, environmental awareness in cultivation, and meticulous care of the wines. Some 126 acres of vineyards are solely devoted to the Riesling grape. This Riesling is low in alcohol, with high acidity, steely minerality, and stone fruit, spice, citrus, and floral notes. At its ripest, it leans towards juicy peach and nectarine, and pineapple. You’ll find this one to be pretty versatile, enjoying the company of sweet-fleshed fish like sole, most Asian food, especially Thai and Vietnamese (bottlings with some residual sugar and low alcohol are the perfect companions for dishes with substantial spice), and freshly shucked oysters. Sweeter styles work well with fruit-based desserts.
Louis Guntrum Dry Riesling, 2017, ($15.99 Louis Guntrum was established in 1648, and more than three-centuries later, Louis Konstantin Guntrum has elevated the wines to fresh new heights. With his commitment to artistry, tradition and excellence, he has a reputation for producing wines that represent the quality and vision of winemaking in Germany. This dry Riesling has a delicate fragrance of white peaches, apricot and juicy pears, with an impressive mouthfeel, and lasting flavors. Definitely pair this one with shellfish, lobster rolls or potstickers.
On a completely different note, I’d like to suggest a “Summer Cabernet”- one that has the body to go with grilled meats but is still light enough to accommodate the summer heat. Kaiken Estate Cabernet Sauvignon 2017, Maipo Valley, Chile, ($15.99) fits the bill. Beef sliders with sautéed onions and horseradish mayo. Lollipop lamb chops charred on the grill. Summer tomato meat sauce over spaghetti. These are just a few things that come to mind as companions for the Kaiken Estate Cabernet Sauvignon. It’s a great value that will pair beautifully with meaty hot weather grilled items, day in and day out.
Ready. Set. Pour!
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