(Ellen Bhang)
By the Glass
Attention, acidhounds
(Ellen Bhang)
Rieslings can express every gradation of sweetness or be completely dry. Pour some in your glass and inhale aromas like green apples, lime, honey, slate and a touch of petrol. (Subtle scents of fossil fuel might surprise the novice but are altogether tantalizing to the riesling enthusiast.) Like a refreshing squeeze of citrus to perk up a dish, acidity provides a counterpoint to any residual sugar left in the wine. It also provides structure to stand up to foods not normally paired with white wines. On a recent evening, a glass of dry riesling worked beautifully with lamb infused with Middle Eastern spices and braised greens. On another occasion, a sweeter style proved a lovely pairing with spicy Thai-inspired peanut noodles.
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