- The Washington Times - Wednesday, March 26, 2008

SA Prum, Riesling “Essence” Mosel-Saar-Ruwer, 2006, $12

This German white wine fairly shouts “spring.” Redolent with a peach and apple bouquet enhanced by echoes of fragrant flowers, it tastes of sweet, succulent fruit, checked by steely notes in the finish that make it very refreshing.

Riesling is one of the world’s greatest wine grapes, but many American consumers, scared by memories (or rumors) of saccharine-tasting renditions, shun it, fearing that the wines will be sugar-laden.

In truth, when grown in appropriately cool locales, Riesling grapes almost always brings with them so much acidity that, even when made in a sweet style, the wines tastes crisp and lively. Moreover, many Rieslings are not all that sweet. This one, for example, while fruit-filled, finishes dry. As a result, it is extremely food-friendly.

This wine will be delicious if sipped on its own as an aperitif, but don’t forget about it when you sit down to supper. The interplay of ripe fruit, crisp acidity, and an opulent bouquet make it especially suitable for pairing with dishes that themselves exhibit both sweet and tart elements. That’s why Rieslings complement so many Asian dishes, particularly those with sweet-sour sauces, exceptionally well. (Imported by Palm Bay.)

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