Tuesday, May 6, 2008
Wine Blogging Wednesday #45--Old World Riesling
Straw colored, with lemons and a touch of honeysuckle on the nose, the Hugel Riesling 2004 I tried was fresh, fruit-forward, and highly acidic. In fact, it cried out for food to soften the acids. I was having one of those, I’m not eating dinner nights (who says cooking has to happen 7 nights a week?) and I buttered some water crackers and happily munched. The acid from the wine was softened by the butterfat, which would translate easily to a more civilized evening enjoying sole with buerre blanc. I’m partial to bone-dry Riesling, and I am more familiar with the Alsatian ones than German. Hugel is Appellation Alsace Contrôlleé and very reasonably priced at $15.99. The winemaking tradition in this region is centuries old: the Hugel family has made wine there since 1639--talk about the family business! Michael Franz said in France Magazine that Alsatian Riseling is “the most lamentably under-appreciated of France’s greatest wines.” I am discovering more about Alsatian wines all the time, having blogged recently about a complex grand cru Gewurtztraminer and a fascinating Sylvaner. I’m loving learning about this wine region, and the Hugel & Fils Riesling is one more winner from eastern France.