My mother (who I adore) likes to lecture to the extent that my sister and I actually numbered her lectures and now simply say "yes Mom, we know, lecture #15 would be appropriate at this time." I think I've inherited that trait as I'm about to give you my lecture on Riesling, the same one I just gave my students. Riesling is a great varietal and usually produces a fabulous wine especially if it's from specific producers in Germany, Alsace (France) and Washington State. Riesling can be made dry, off-dry or sweet and pairs well with many different types of food. A couple of common descriptors for Riesling would be petrol (yes, gas but good gas), lime, stone fruits, lemon chiffon and honey. In class, we recently tried two examples with different sugar levels but both extremely well made:
2008 Trimbach Riesling AC Alsace -- yummy lime, petrol and lemon. Dry. Wonderful for a warm day (today is our first 90+ day of the year.)
2007 Columbia Crest Grand Estates Riesling, Columbia Valley -- much less expensive and much more petrol on the nose along with stones fruits (apricots, peaches,) a hint of minerality and off-dry (on the sweeter side of a table wine - also very good on a hot day.)
Consider a Riesling for Mother's Day. My mother's favorite wine was and is Green Hungarian and since very few wineries now produce it (with good reason) I'm impressing my mom with a Riesling because if she's drinking wine, she's less likely to lecture!
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