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Riesling, the Sommelier’s White

Many people dismiss Riesling, some people refuse the noble grape. It reminds me of how some people feel about goat cheeses, the number one no-no I hear from people contemplating a selection of cheese. They will accept any type except for goat. Not that some people may have an aversion to Riesling the way some people have an aversion to goat cheeses, yet many people skip right over the Riesling section of a wine list and choose any other white wine instead. This aversion could be partly due to the many inferior versions produced from this grape; most of them produced in the past, thankfully.

One reason Riesling is often called a sommelier’s grape is because of its versatility with many foods, cheeses included. When few other wines make suitable matches for the different courses served to a party of four, Riesling may be the right call.

As with other varietals, it is a grape that can yield different styles, though in the case of Riesling especially, they will be recognizably “Riesling.” Rarely found in blends, it is aged in stainless steel more often than oak barrels. This gives a more recognizably “Riesling” aroma and flavor to the wines. The leaner vinifications will have their successes with lighter cheeses, while the bigger and botrytized versions will pair better with the bolder cheeses. Regardless, Riesling will come through for you more often than not.

Some recent cheese successes include Alp Drackloch, Appenzeller, Beaufort, Beermat, Comté, Fontina Val d’Aosta, Gruyère, Hittisau, Hoch Ybrig, La Peral, Le Moulis, Manchego, Morbier, Mousseron Jurassien, Pawlet, Piave, Pecorino Foglie Noce, Swiss Raclette, Sainte-Maure, Sbrinz, Scharfe Maxx, Selles sur Cher, Stanser Rotelli, Tarentaise, Thomasville Tomme, Toma Maccagno, Tomme Fermier d’Alsace, Tomme de Savoie and Vacherin Fribourgeois.

By the way, if you happen to be someone who is not so fond of Riesling, try one of those stinky wash-rind cheeses with the orange rinds. No other varietal will match this family of cheeses nearly as well. You may become a new fan for Riesling.

Max McCalman

Spread the curd!
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Posted by Artisanal Cheese

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