Posted on 28 May 2008
Definition: Riesling wines originated in Germany’s Rhein and Mosel river valleys, it was here that this white grape gained its tenacious foothold in today’s modern white wine market. A riesling can span a broad range of styles, being produced in both dry and sweet variations.
True Riesling wines have two dominant aliases, Johannisberg Riesling and White Riesling both of which refer to the authentic Riesling made from the Riesling grape. Other wines that have “Riesling” on the label, i.e. Grey Riesling, are entirely different wines. When looking for a dry style of Riesling, the label’s buzz words for dry will be dry or trocken (“ dry” in German). If a sweeter Riesling is on your list, then you will be looking for Auslese on the bottle’s label. If you’re looking for a crisp, refreshing and versatile wine, then you have found your match in today’s assortment of Rieslings.
Flavor Profile: Aromas lean towards the fruity-side with apple, peach and pear standing at the forefront mixed with delicate floral undertones. Rieslings tend to pick up flavoring from the mineral content in the soils they are grown in, making it common for hints of slate or stone to make their way into the aroma and flavor of Riesling wines.
Food Pairings: appetizers to desserts, pork, poultry or fish. Rieslings are also able to handle the spice and zest of favored Asian foods.
Posted on 25 May 2008
Definition: Chardonnay, America’s number one selling white wine, continues to climb the production ladders to emerge as the most beloved of dry white wines in the U.S. The Chardonnay grape itself also contributes to the wine’s popularity. It is a relatively “low-maintenance” vine that adapts well to a variety of climates, resulting in fairly high yields worldwide. These high yields translate into millions of bottles of Chardonnay wines. As a result, you can buy a good bottle of Chardonnay for $8-15.
Flavor Profile: Chardonnays boast an impressive range of flavors from the expected buttered, oak overtones to the fresh, fruit flavors of apple, pear, citrus and melon, leaving a lasting palate impression.
Food Pairing: Chardonnay will pair well with poultry dishes, pork, seafood or recipes that have a heavy cream base.
