So last week I picked up a bottle of Riesling from Alsace in Northern France.
It was from a good house (Willm)-no relation and it was on special for less than $15.
Riesling is made in a wide gamut of styles –from excruciatingly sweet (Ice Wine) to bone dry (Alsace).In the middle, you will find off-dry fruity incarnations most famously represented by wines made along the Rhine and Moselle rivers in Germany.
Many of us in our university days kicked off our wine drinking history with accessible sweetish wines such as Black Tower and Liebfraumilch
Niagara has some great Rieslings as well. Here at Fellini's we carry a terrific off-dry version from Angel’s Gate. Niagara’s Cave Spring Cellars makes a superb “Alsatian style” version called Dolomite. These wines have a full bodied viscosity similar to a barrel-aged cool climate chardonnay. There is a pear and petrol perfume on the nose which is strangely intoxicating.
Alsatian Riesling pairs nicely with the regions’ most iconic dish-Choucroute Garnie. Over the centuries Alsace was off and on a part of Germany and this dish (composed of various sausages, potatoes and rich juicy cuts of pork on a bed of sauerkraut) has strong German roots. Here’s a delicious shortcut version of how to make it!