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New Zealand Rieslings are bound for fame - 2007/05/09 13:21
Cabernet sauvignon, pinot noir, chardonnay, and riesling are considered the four 'noble' grape varieties, the apex of the vinifera species. The first three grapes have a respectable presence in the domestic market, but riesling is still regarded as a cheap, sweet German wine by many American consumers. Oregon and Washington have ideal climates for growing this cold hearty grape, but because the market demands chardonnay and sauvignon blanc, domestic riesling is a bit of an oddity.
There is one new world producer that has embraced riesling with the passion and style that it deserves. New Zealand is astounding when it comes to growing white varieties. Riesling excels in its breezy maritime climate, warm days, and cool nights. Many people already know about New Zealand's first superstar, sauvignon blanc and it won't be long before riesling earns the same kind of stature.
Germany's reputation for making sweet riesling comes from the practice of leaving grape sugar behind after fermentation to make up for a lack of ripeness. On the other hand, New Zealand's near idyllic conditions allow grapes to fully ripen. It is the ripeness that allows riesling the perfect opportunity to be made into a dry wine.
Refreshing, layered, and elegant, New Zealand rieslings are explosive with flavors. Notes of green apples, nectarines, limes, and honeysuckle prevail while mouthwatering acidity and long finishes add further allure. For a zesty, thirst-quenching change of pace look to New Zealand rieslings, but make sure the bottle you choose is from a recent vintage in order to enjoy their outstanding freshness.
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