- RT @AustrianwineUSA: @meganmarconyak @rccwine @Cizauskas @DMwine Definitely need to try a GV sekt if you haven't already! :)Tweeted 2 hours ago
- RT @lucaspaya: Very educational sparkling wine blind tasting @barminibyjose. Thanks 4 coming @dmwine @raventosiblanc http://t.co/sHoGGCCfCXTweeted 2 hours ago
- @CountyWineGirl I'd love to try it!Tweeted 6 hours ago
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- Local Wine + Local Food? Why not here? wp.me/pI0YW-vqTweeted 2 days ago
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Tag Archives: Riesling
Mention Austrian wine and you might spark a discussion about Grüner Veltliner and Zweigelt. These are the best known white and red grapes of Austria, respectively, and the country can legitimately claim them as “native” grapes. I’ve probably helped this … Continue reading
Remember when the food-wine pairing gurus would automatically say Riesling or Gewurztraminer when asked what wine to pair with Asian food? It didn’t matter what dish, or even which culture or cuisine. Asian = spicy, and therefore the wine should … Continue reading
As a wine columnist, I love to recommend wines that most people haven’t heard about. I’m sort of like the shifty guy in a trench coat on the street corner hissing, “Hey buddy, try THIS!” I love to find something … Continue reading
Every Wednesday, I recommend six wines in my column published in The Washington Post’s Food section. This week, I’m so excited about one of those wines that I wanted to give my blog readers a sneak peek and – if … Continue reading
Niagara-on-the-Lake is known for its ice wines, and Cave Spring Cellars makes some mighty fine ones. But the region also excels in table wines, especially Riesling, and I’m especially excited that a few producers are making the effort to jump through … Continue reading
I’ll admit it – I’m a fan of dry Riesling. Sure, I like the sweet ones, too, but a good, crisp dry Riesling can be just as thrilling as an unctuous, honeyed nectar of a late harvest wine. The problem … Continue reading
This is a simple Riesling – semi-dry (meaning it has a touch of sweetness but doesn’t really come off as sweet, because its acid keeps it in balance) – with textbook flavors of apricot and peach. No complexity, really, no … Continue reading