Decanter Magazine writes - Riesling's emergence as Americas's fastest-growing white has spawned three separate programmes to promote it.The latest is a European Union plan, managed by the German Wine Institute, to promote German, Austrian and Alsace Rieslings together.
They didn't mention my own program, since they didn't know about it, but this spring I imported for a first time Targovishte 2006 Riesling and last night we tried it with Ruby. It shows nicely, crisp, fresh, with aromas of green apples, grapefruit, cut green grass. We had it with sushi and smoked fish from European Foods in SF. It held well against the strong fish and wasabi. At $7.99 a great summer drink, not too complicated, and no petroleum odors like some of the Austrian Rieslings.
Dunne on Wine: Spring is the time to enjoy riesling
With spring here, we can put riesling back on the table without risk of challenge and snicker.
The most adaptable, refreshing and intriguing of white wines, riesling is the ideal accompaniment for lighter and zestier dishes emerging from winter hibernation.
Americans, however, don't seem to need that dietary prodding to rediscover riesling. Sales of riesling in American grocery stores this past year surged 22 percent.
That was down from the previous year's increase of 26 percent, but perhaps only because winemakers are struggling to keep up with demand. Several California producers that previously relied on Golden State grapes for their riesling, for example, now are bringing in or bottling juice from fruit grown in Germany and Australia.
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