Riesling
Occasionally
labeled "Johannesburg Riesling." This misnomer stems from the use
of the township where one of the finest Rieslings in the world is
grown, Johannesburg, Germany, in the Rheingau.
The most typical
versions smell like fresh cut flowers, apples and apricot blossoms.
Many are made in a slightly sweet style. Like Chardonnay, it is
the other noble white grape and can age for many years. Should be
served cool, but not too cold.
Regions:
Very
little made, but there are a few outstanding examples worth seeking
out.
This
grape is totally producer driven. Most are simple and direct. No
area stands out, although a few producers in Napa, Mendocino and
the Central Coast continue to make outstanding examples in spite
of the less than enthusiastic sales.
Alsace
is the only area producing this grape. The wines from here, though
are often compared to Germany in power and presence. Most are dry,
except for a spattering of dessert wines, which runs counter to
Germany's best. Regardless, the great ones are as good as any in
the world.
It
doesn't get any better. From the soil extracted, mineral laden wines
of the Mosel and Nahe to the powerful Rhiengaus, no wine, red or
white, can match the presence and longevity that the best this country
has to offer. Prices are a third of their Burgundian counterparts
and offer a third less alcohol. Worth seeking out.
Most
of the Chardonnay is grown in the northeast, specifically Trentino,
Friuli and the Veneto. They generally tend to offer light, simple
quaffing wines for early consumption.
New
York and Washington are the definite leaders. Washington gets all
the press and sales, but New York has produced some of the finest
in the country. They both have long track records
Austria
shines here, often making dry wines similar to Alsace and possessing
the same power and glory as both Alsace and Germany.
