Wine of Choice: Riesling

Germans know how do more than just beer! Rieslings are Germany's apology for sauerkraut and spaetzle.

Riesling [Pronunced Reez-ling] is a white wine.

Where it’s from:

• The Riesling has been cultivated in Germany since the 1400’s. More recently we see Rieslings coming out of France, California, Australia, South Africa, Chile, Austria, Switzerland, Russia, Yugoslavia, and Italy. But the wines of the German, French and California varieties have been the most acclaimed.
• Riesling is also performing exceptionally well in New York’s Finger Lakes region, and Michigan’s northern appellations of Old Mission and Leelanau, as well as in Canada’s Niagara and Okanagan regions, and to some extent in soggy Oregon.
• Australia - Riesling is connected to the German heritage of South Australia’s Barossa Valley, and was for years the most important white variety in Australia, vinified into a wonderfully unique, sturdier style of the wine.
• Riesling is responsible for many of the world’s best dessert wines - Beerenauslese and Trockenbeerenauslese in Germany, Vendages Tardives and Selectiones de Grains Nobles in Alsace.
  

What it tastes like:

• Riesling is powerful with floral undertones and apple-like aroma that frequently mixes in mineral elements from its vineyard source. They are spicy and fruity with a long finish.
• California Rieslings are often dry and oaky, as well as a combination of ripe, developed fruit, coupled with acidity - typical fresh floral traits, but often adds the lushness of peach-like aromas.
• French Rieslings tend to be fuller-bodied, more intensely fruity and dry to the palate.
• In Germany Rieslings are graded in ascending order of sweetness as Auslese, Beerenauuslese, and Trockenbeerenauslese.
  

What to eat it with:

• Pan-fried trout and grilled or sautéed sausage.
• Appetizers, desserts, pork, poultry or fish.
• Rieslings are able to handle the spice and zest of favored Asian foods.
  

New terminology:

Terroir – [pronounced teh-RWAHR] – The soil and other geographic factors that might influence the quality of the finished wine. For example, "because of both its cellar longevity and its ability to maintain varietal identity while reflecting the individuality of its terroir, Riesling may be the best of all the white wine grapes".

Wine of Choice: Syrah/Shiraz

I have been known to enjoy a good Shiraz. No, it is not the high alcohol content (although it doesn't hurt), but the spicy plumpness of the wine.

Syrah/Shiraz (pronounced just like they’re spelled) are Red Wines.

Where it’s from:

The Syrah originated in the Rhone Valley of France. The grapes are called Syrah in the US, France and just about every country other than Australia. Shiraz is the name for the same grape in Australia. It’s the most popular grape down under. The Petite Syrah is a wine from an entirely different grape.

The different soil conditions and climate in Australia produce a somewhat different character from the French version.

Australian winemakers often blend Shiraz with Cabernet Sauvignon.

What it tastes like:

Shiraz can be described as spicy blackberry, plum, and peppery, as well as a big, fat, juicy, in-your-face, modern wine. Shiraz can range from medium-bodied wines with strawberry flavors to darker wines.

Syrah is more spicy than fruity, also peppery with roasty, smokey, jammy and/or blackberry flavors.

Both tend to be high in alcohol.

What to eat it with:

Hearty or spicy foods.

New Wine Terminology:

Varietal - A wine made mostly from one type of grape. So when they say, “Syrah can lose varietal character when even slightly overripe”, they mean that the characters that define that grape can be lost when they are overripe. Ie don’t let those delicious Syrah grapes go to waste!

Wine of Choice: Sauvignon Blanc

It's time to add a new regular feature to the Accidental Epicure. In recent years I have been growing a fondness for wine. Although I like to go to wine tastings I really do not know much about the wines I drink. So, in an effort to educate myself and to divulge more in the wonderful world of vino, I will write about a Wine of Choice on a weekly basis. This will include a little background and suggestions for certain types of wines. Since I am not that schooled in wine, I will begin with some of my favorites and move on to new types. I hope you enjoy as we become educated about wine together!


My first Wine of Choice will be Sauvignon Blanc.

Sauvignon Blanc (pronouned SOH-vihn-yohn BLAHNGK) is a white wine.

Where it’s from:
The Sauvignon Blanc grapes originated in the Loire Valley in France. Today they are grown and produced in France, California, New Zealand, South Africa, Chile, Argentina, and, to lesser degrees in Washington State, Australia, and Italy.

New Zealand's Sauvignon Blanc and California's Fumé Blanc are of noted exception.


What it tastes like:
Like all wines, Sauvignon Blanc's flavor varies depending on where it comes from and how it is fermented. In general, Sauvignon Blanc is tangy, tart, nervy, racy, or zesty. But it can also be intense, aromatic, dry, medium-full bodied, crisp, elegant, bold, pungent, and refreshing.


Sauvignon Blanc from cooler climates and fertile soils are known for herbaceous smells and flavors, while in warmer regions the flavors of melon, citrus, and passion fruit aromas emerge.




What to eat it with:
Sauvignon Blanc is very versatile. You can eat with tomatoes, bell peppers, cilantro, raw garlic, or smoked cheeses. Or Shellfish and Caesar salad to fried chicken and aged Jarlsberg cheese.

Sauvignon Blanc can make a good Sangria!