Rieslings have a bad reputation for being sickly sweet and low quality when in fact 98% of German wines are labeled “quality. In Germany is the most northerly wine region of Europe lying between 49º-51º latitude. Grapes are able to thrive in this colder climate because many of the vineyards are planted on particularly steep slopes where they benefit from extra concentration of the sun’s rays and reflected light from the rivers. It is a perfectly suited microclimate for growing Riesling – that makes up three quarters of all wine varietals grown in Germany. Most vineyards south facing and the soil consists of slate, shale, loam-loess, clay, sandstone, limestone, marl, volcanic, pebbly gravel, and gypsum.
I have found that Rieslings pair well with spicy food because the sweetness cuts through the spice.
I suggest Dr. Beckermann Riesling 2012, Piesporter Michelsberg, Germany because it is a Riesling that is easy on your pocketbook and can be found at Trader Joe’s. The grapes are grown in and around the north bank of Mosel, the choice spot for growing grapes in Germany because of its steep vineyards and proximity the river where the sun reflects off the water heating the grapes.
I suggest pairing Riesling with my:
