Americans love sweet things – from Frappuccino to Coca Cola, we can’t get enough of them. But when it comes to wine, we turn our noses up at it, always wanting something “dry.” And that’s too bad, because anyone who dismisses Riesling is missing out on what just might be the most versatile and complex white wine in the world. This grape can be made completely dry with racy acidity or with rich, full bodied nectar that can stand up to steak, which is why it’s an incredibly easy wine to pair with any cuisine, whether it’s Sichuan or delicate seafood.
Finding the right Riesling for your taste can be tricky because Riesling labels can be hard to read, especially the German labels with ripeness level classifications like Kabinett (light and fresh) to Auslese (high in sugar, usually for dessert), which can take months to study.
We’re here to help! If you want a dry Riesling, look for the work trocken on German bottles or pick up an Alsatian or Austrian Riesling, as most are generally dry. Look for alcohol percentage on the bottle: if it’s 12.5% or higher, 99% of the time it will be a dry wine. Don’t hesitate to ask folks on our wine team, who’re on a mission to make Riesling more widely quaffed.
Here are some of our favorites you can shop at the Markets:
Domaine Ostertag Riesling “Vignoble d’E” Alsace, France 2013
Made by revolutionary Alsatian producer, André Ostertag, this cuvée is made to express the essence of Riesling in Alsace instead of terroir. It’s delicate with notes of white flowers and peach, and delicious with shellfish and fish.
Tatomer Riesling Vandenberg Santa Barbara, CA 2014
Winemaker Graham Tatomer shows us that Rieslings can shine in California. Having studied at one of the best wineries in Austria, Tatomer’s Vandenberg Riesling has rich fruits with pure mineral notes.
Von Hövel “Hutte Oberemmel” Spatlese Riesling Saar, Germany 2014
A family-owned estate now operated by seventh-generation winemaker, Max von Kunow, has some of the best vineyards in the Saar region of Germany. This classic Spatlese has typical Saar notes of savory herbs like mint and tarragon with a long and juicy apricot finish. Try this with a Peking duck – stunning!