The best Rieslings come from Germany. The best German Rieslings come from the Moselle/Saar/Ruwer region in the southwest, not far from France. And thatís where todayís wine was grown. So. Perhaps for the first time in this series of articles I was unable to unearth any information whatsoever on the producer, Ewald Theodore Drathen. So letís talk history. In the year 371 the Roman poet Ausonius described the steep hills surrounding the Mosel River bend as a natural amphitheater covered with vines. Archeologists discovered ornate glass Roman drinking vessels in the area. Then as now, the slate soil absorbed the sunshine reflected by the river. Make sure to visit the local wine festival on the second weekend in October. The companion wine is also a Riesling, one from South Australia at only a few dollars more.
Letís start by quoting the marketing materials. ďTasting Note: Light straw yellow color; medium sweet with citrus, mineral and apricot aromas and flavors; crisp acidity with light body and fruity finish. Serving Suggestion: Picnic fare; Asian cuisine; fruits and mild cheeses.Ē And now for my review.
At the first sips this wine presented a good mixture of acidity and sweetness but then became too sweet. There was a tinge of apricot. The initial meal started with Japanese Wasabi crackers. In response the Riesling lengthened and its sweetness dropped off. Then came a barbecued honey and garlic chicken breast. Lime came to the fore. Did I taste soap? With one of my favorites, potatoes roasted in chicken fat, the wine responded with lime and soap bubbles. For dessert, I savored some fresh pineapple but it really gutted the wine.
My next meal was essentially a boxed eggplant parmigiana with Mozzarella cheese that I liberally doused with grated Romano cheese. The Riesling was more sweet than acidic; I got some citrus and floral tastes. Pecan pie rendered this wine pale.
My final meal consisted of an omelet brimming with chilies. In response the wine was pleasantly sweet, tasting of limes. Then came a tomato, onion, green pepper, jalapeno, lime, and cilantro salsa. The wineís lime met the salsaís lime and its sweetness remained. With some old fashioned potato chips claiming jalapeno flavor the libation picked up acidity. The nut strudel dessert rendered the Riesling sweet and lemon-lime tasting with fleeting acidity.
As always, the tastings ended with two cheeses. In the presence of a Swiss the wine offered subtle, honey-like sweetness. When paired with a goatís milk cheese covered with bruschetta, its acidity stepped up.
Final verdict. I am a fan of Rieslings. Perhaps thatís why I wonít be buying this wine again, even if it came close to succeeding. By the way, I did appreciate its relatively low alcohol level.Access the companion wine A Wine Lover's Near Weekly Review Of $15 Wine - A South Australian Riesling
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would
rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario
French-language community college. His wine websites include
www.theworldwidewine.com and http://www.wineinyourdiet.com
Visit his website devoted to italian travel www.travelitalytravel.com
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