5 (More) Reasons to Drink German Riesling

Riesling is very much on our radar this summer. Well it always is, but even more so thanks to Wines of Germany’s ’31 Days of German Riesling’ promo, now on across Canada. Drop by any participating resto* and you might just win yourself an all expense paid trip to Berlin—and likely a few slurps of wine.

 

As regular visitors know, we can get just a tad fanatical about this variety, so it should come as no surprise that we’re rolling out some seriously, amazing and awesome reasons as to why it’s time to get your German Riesling on.

1. Summer = Hot

Riesling is impossibly refreshing, and it’s very often much lower in alcohol by volume (ABV). All of which means you can look cool and stay cool— without acting un-cool.

2. Riesling = Dry

Contrary to what our parents told us, it’s not necessarily sweet. It might be fruity and floral (in fact it often is) but only sweet when it’s supposed to be—as in Beerenauslese or late harvest styles.  In fact, these days the wines are increasingly on the drier side.

3. Riesling = Smart

Amazing though it may seem, drinking Germany’s fave grape can make you even more intelligent than you already are. It’s a proven fact that anyone who can pronounce Balthasar Ress Hattenheimer Schutzenhaus must be pretty smart, as well as having good taste. (It’s a beautiful wine, btw.)  Although, if you just don’t have time to say that much, there are plenty of shorter names around these days, from ‘Unplugged’ to ‘Bird’ and ‘Fish.’

Dr. L Riesling and food

Riesling = Food

4. Riesling = Food.

There’s plenty of reasons why many chefs swear by ‘the ‘noble’ grape as the ultimate food wine. If it has a decent streak of acidity (it usually does) it can really make the dish sing—and thereby make the chef look even better. This grape is incredibly food friendly and extremely flexible.

5. Riesling = Value

One of the reasons that German Riesling is often ridiculously affordable is that, unlike other wines, nobody puts it into expensive oak barrels—or stuffs oak slats or giant oak teabags into it—to make it taste different than it really is. This ultimately saves trees too, which means you’ll be a much better person…

* For full contest details click here or on the box to the right

 

By | 2018-01-21T15:05:16+00:00 July 24th, 2014|Wine|0 Comments

About the Author:

Tim has been covering the food and wine revolution for about 20 kilos. Count 15 kg alone thanks to the blossoming cuisine and wine culture of British Columbia, Canada. Tim’s hallmark is seeking out and recommending value wines from BC and around the world that offer quality at every level. He also scopes out noteworthy restaurants that live up to their promises—and often over deliver. Readers depend on the Hired Belly for his “Belly’s Best” and “Belly’s Budget Best” picks to help them find the right wine for the occasion. He writes, tweets and shoots his own images for columns in the Vancouver Courier and North Shore News. He also contributes to WHERE Vancouver magazine, as well as to several other publications. They include Taste magazine, Tidings Magazine, and Montecristo. His columns are frequently picked up by major newspapers across Canada. Tim is a frequent judge for wine competitions, such as Vancouver Magazine International Wine Awards. He is a founding judge of The BC Lieutenant Governor’s Awards for Excellence in Wine. He is frequently invited to judge at The BC Wine Awards, and others. Tim has traveled to taste in many of the world’s leading wine regions, most recently in Burgundy, Argentina and Chile.

Leave A Comment

© 2010-2018 Hired Belly All Rights Reserved -- Copyright notice by Blog Copyright