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#389056 - 08-30-2018 12:16:14 NYTimes: Asimov on "Dry" American Rieslings
TomHill Online   content
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Elvis Has Entered the Building!

Registered: 02-15-2004 17:42:19
Posts: 12126
Loc: LosAlamos
Interesting article by Eric in today's NYTimes:
"Dry" Rieslings
in which he ponders the meaning of "dry" in American Rieslings.

Supposedly, the threshold of tasting r.s. in white wines is about 0.5 gm/100ml (0.5%). I tend to prefer my Rieslings on the dry side, unless I know it's something like a Spatlese or Auslese and know to anticipate some r.s,, which dictates how I use that wine. I always find it frustrating when I buy a Calif R that is labeled "dry Riesling" and find that it has a noticible amount of r.s. The Tatomer R has a whopping .77% of r.s. The Alsatian wine industry has pretty near killed my interest in their R (and GWT) by so often leaving too much r.s. in their (along w/ a low acidity and high alcohol). Pretty much Germany and Austria are the last refuges for those of us searching for dry R.
Tom

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#389078 - 09-02-2018 18:16:42 Re: NYTimes: Asimov on "Dry" American Rieslings [Re: TomHill]
Brad Harrington Offline

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Elvis Has Entered the Building!

Registered: 12-12-2000 08:00:00
Posts: 13965
Loc: La Jolla, San Diego, CA
Recently opened a 2016 Lo-Fi Riesling that kind of blew me away. I suspect there may have been a small amount of RS but way lower than other CA Rieslings I have tried. I truly came off as an Alsace wannabe. I really liked it.

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