Best American Riesling

A daunting question. But Eric Asimov steps into the breach, saying that the 2009 Ravine’s Argetsinger is, “Maybe the best American Riesling I’ve ever had.” The remark is actually an aside. His overall theme is a discussion of three American Rieslings that readers had been asked to compare. Asimov had assumed that all three were dry, but two turned out not to be so. Much of the column then turns to the confusion consumers face in shopping for Riesling. Although RS is specified on some labels, on many it is not.

Surprisingly, Asimov never refers to the Riesling Scale. Developed by the International Riesling Foundation, the scale takes account of both sugar and acid (and to some extent pH) in classifying Rieslings as Dry, Medium Dry, Medium Sweet and Sweet. The scale is widely used in the Finger Lakes, a handy guide appearing on the back label that takes some of the guess work out of how sweet the wine will taste.

https://www.nytimes.com/2018/08/30/dining/drinks/wine-school-american-riesling.html

https://drinkriesling.com/tasteprofile/thescale

[Jenise]

Interesting article. Btw, I've been on Teutonic's list for the last three years. I have enjoyed everything and even been blown away occasionally by some of his clever blends. But I have by and large found all the whites to lean to the edge of off-dry if not sometimes cross it, exactly as Eric describes, and as someone with virtually no sweet tooth whatsoever I have a limited interest in that.

And I love the rating system they use in the Finger Lakes. It's used for most whites in British Columbia, too. Very helpful.

This post reminds me of having tried a 2016 Left Foot Charlie Dry Riesling from the Old Mission Penninsula of Mich. a week ago. It had been left in the fridge for several weeks with about 1/3 of the bottle gone for whatever reason. It was still in great condition and very dry, as indicated on the back label scale, and very enjoyable showing no sign of oxidation.

Ohio's Markko makes an excellent dry and semi-sweet Riesling that I believe is under-appreciated.

Too bad about your lack of a sweet tooth Jenise. I love a good Sauternes/Barsac/Auslese/BA/TBA etc.

[Jenise]

Too bad about your lack of a sweet tooth Jenise. I love a good Sauternes/Barsac/Auslese/BA/TBA etc.

Don't mind them, but no craving and no daily sugar beyond fruit so even a tiny bit of RS looms large.

We happened to visit Left Foot Charley recently. We were headed to Portage, MI to grandkids-sit for a week and decided to go via Traverse City - a 400 mile detour. The reason was a chance to taste and buy Northern Michigan wines, most of them unavailable in New York. The best in my opinion come from Left Foot Charley. We stopped there and got some of Bryan Ulrich's last few bottles of a Pinot Gris, a delicious Pinot Blanc and some Riesling. At a store located on the same grounds (the former Traverse City State Hospital) we also came across several bottles of the award-winning 2016 Blaufrankisch that was sold out at the winery.

Word about Northern Michigan wines seems to be getting out. This is from an Astor blurb on the Blaufrankisch:

Burgundy, Barolo, Bordeaux, Napa, Old Mission Peninsula - one of these is not quite like the others. The first 4 are synonymous with some of the best wines in the world, but few people are aware of the up and coming AVA of Old Mission Peninsula, jutting out into Grand Traverse Bay in Lake Michigan.