“For sheer floral scent and charm, there is nothing to beat them.”
Serena Sutcliffe, head of Sotheby’s wine department
“The combo of zippy acidity and a beguiling line of mineral is a winner for my palate. Juicy stone fruits and light alcohol with a touch of sweetness make it appealing on its own or with food. Yum!”
Karen King, wine director, Gramercy Tavern
“Nothing matches Rieslings for their wonderful ability to pair with a myriad of foods.”
Charlie Trotter, celebrity chef
“Riesling has magical perfume, unduplicated when this variety is grown outside the Fatherland, zippy acidity poking through just a ‘leetle’ beet of sugar, and great spicy “this could only be Riesling” flavors. Once misunderstood…Riesling is once again taking its place on the table. It’s really okay to drink slightly sweet wines with dinner, trust us….”
Jack Stuart, winemaker, Silverado
“It is my warm weather favorite for an aperitif. I love the crisp fresh fruity character. It is also a favorite with spicy Thai cuisine.”
Stephen Mutkoski, professor and creator of Cornell University’s “Intro to Wine” course
“These wines are, in my opinion, the most perfectly balanced wines in the world; you’ll never find such a great fruit/acid combination, and they are great food wines for that reason.”
Heather Willens, importer
“I drink these year round for their purity of fruit, gorgeously racy character, and minerality.”
Peter Granoff, wine merchant and Master Sommelier
“I love Riesling in any form: dry, Spätlese, Auslese. I am sharing my enthusiasm for it with my girlfriend, and it is always perfect with the kind of cooking we often make: roast goose, duck with apple.”
Mészáros László, director and winemaker, Domaine Disznóko
“When I was a junior in college in Champaign Illinois, I remember drinking a 1976 Schloss Eltz Rauenthaler Baiken Riesling Auslese. It was a transcendent experience; I was so taken with the complexity and harmony of the wine, it’s richness counterpoised with refreshing acidity.”
Michael Bonaccorsi, the late vintner and Master Sommelier
On Austrian Riesling specifically:
“Fatter and dryer than German Riesling, leaner and racier than Alsatian Riesling, Austrian Riesling may be the ultimate food wine for the way we eat now. This has been the hottest tip among sommeliers for years and it tends to go incredibly well with the lighter and spicier cuisines. Even if you think you don’t like Riesling you owe it to yourself to try the Austrian stuff. The range of flavors, from minerals to tropical fruits –can be breathtaking.”
Jay McInerney, novelist and wine writer
“I don’t like big flavor-bombs that do all the work for you…I appreciate wines which speak in an urgent whisper rather than bellow in a testosterone scream.”
Terry Theise, importer
