Last night I drank a Riesling from the Finger Lakes. Riesling is a white grape which originated in the Rhine region of Germany. Riesling is never aged in oak, which means that it tends to be lighter weight and can be paired with a great variety of foods from white fish to pork or even Thai cuisine. It is also interesting that the soil composition in upstate New York, which contains lime, plays a part in the flavor of the grape, translating into a mineral finish in the wine.
I thought this wine was good. I had it with a prosciutto- wrapped smoked mozzarella followed by a pasta with scallions and crabmeat in a butter and garlic sauce. I think it went better with the pasta. Even though everything I've read has talked about how versatile Riesling is I still found it best with the simple pasta dish as opposed to the complex flavors of the meat and cheese.
I'm trying to pick up as much knowledge as I can and am going to explain terms I learn. Yesterday we talked about a flight, or tasting of multiple wines, usually to get a feel for a specific varietal, vintage or region. Later this month Spina will be hosting a wine flight sampling our three roses from different parts of the world-- Italy, Spain and France.
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