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Is Riesling the greatest white wine grape?

The Wine Press Northwest crew is prepping for a Riesling judging this weekend, and I am salivating as I enter wines into our database.

While Chardonnay still is far and away the most popular white wine in America, I have to think that Riesling is the greatest.

Here's why:

Versatility: It can be bone dry or ultra sweet. The dry, minerally Rieslings are so good, and Riesling makes the finest ice wines in British Columbia and Europe.

Balance: I have yet to enter a Riesling into our database that is higher than 13% alcohol. Thus, the fruit is allowed to shine amid lighter alcohols.

Food pairing: Chardonnay - especially the oak bombs - tends to go with almost no food. Riesling goes with many, many styles of cuisine. East Asian, Indian, Tex-Mex, Mexican, South American, Italian, German (of course), seafood, shellfish, chicken, pork. The list goes on (and I'm getting hungry).

Can this be said for other white grape varieties? Chardonnay? Viognier? Pinot Gris? Chenin Blanc? Pinot Blanc? Gewürztraminer? Muscat? Sauvignon Blanc? Semillon?

By my estimation, Sauvignon Blanc, Pinot Gris and Chenin Blanc come closest - and they aren't very close. Chablis-style Chardonnay is supremely food-worthy, though it isn't made in the same range of styles as Riesling.

It appears we'll have close to 100 Northwest Rieslings in our judging this weekend. I could not be more excited.

By aperdue at May 7 2008 - 10:26am | grape varieties | white wine | aperdue's blog | 254 reads

Preach the word!!

I would have to agree with you on this as well. Riesling is one of the few wines I purchase when I got out for dinner. Another bonus about Riesling is that the wine itself is typically under $20, with most bottles below $10. I had a bratwurst and mustard the other day along with a glass of Riesling. Outstanding. YA GUT!

David

PS I would put Viognier second as another very versatile white. You mentioned that, but I think it goes with several other food cultures. It is a complex white, that can be dry, slightly oaked, and served sweet.

By dvolmut at Wed, 05/07/2008 - 11:55pm | login or register to post comments

Riesling Tasting

I am extremely jealous, Andy. What a great opportunity to taste PNW Rieslings!
Mike Veseth
wineeconomist.com

By msveseth at Wed, 05/07/2008 - 12:16pm | login or register to post comments

Rieslings rock

I was kind of thinking the same thing after sampling the new-release Riesling at Gamache this past weekend. I helped some winemaker friends crush some Riesling a few years ago -- its excellent at 0% alcohol, too.

Great "wineeconomist.com" site, too, by the way.

By andyplymale at Wed, 05/07/2008 - 7:19pm | login or register to post comments

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