Once again Riesling is on the rise among wine lovers. Riesling exports from Germany have been on the rise since 2001, with the U.S. becoming its second largest export market.
The variety’s recent success has much to do with our evolving tastes in food and wine and with our interest in food and wine pairing.
Top American chefs and sommeliers have known for some time that Riesling is an extraordinary food companion, especially for “challenging” dishes; accordingly, they have given Riesling wines an increasingly prominent spot both on their wine lists and in wine pairing programs.
Riesling is a versatile food wine because its crisp acidity cuts through the richness of meats and sauces, while its fruit sweetness pairs well with spicy cuisine and lighter, more flavorful food styles.
The culinary movement toward fresh, local fare and the now ubiquitous fusion trend provide a perfect venue for Riesling to demonstrate its aikido-like ability to blend with whatever is thrown its way.
And relative to other great wines of the world, Riesling still represents an amazing value in terms of price for quality. This is a great time to be, or become, a lover of Riesling.
This information is provided, with gracious permission, from the Riesling Rules Book of IRF Friend Pacific Rim Winery.
