Our first white wine focused tasting was Riesling, known to be a versatile wine for pairing because of its balance of sugar and acidity.  Their lighter weight, a result of fermentation in stainless steel tanks, and mouthwatering acidity just beg to be balanced by food.  It is seldom oaked, usually not blended and highly terroir expressive.  In other words, it is representative of the region it was grown in.  It does well in cooler climate vineyards with longer growing seasons, allowing the grape’s acidity to develop to its full potential. 

The best part of our tasting last night (aside from the multiple bottles of Riesling we shared) was listening to everybody try to pronounce the six different German names for classifying this wine on a scale from dry to sweet.  But enough about the German language… Riesling is one of the few wines that can stand up to food with a kick.  Its sharp acidity and pleasant sweetness serve as a nice balance to slightly spicy fare.  Riesling pairings are a prime example for which you can disregard the “white wine with fish, red wine with red meat” rule.  This delicate white is a perfect match for something like a Beef Satay with Peanut sauce.  Spices and sauces should really be the main factor in determining a wine match.

The majority of our Rieslings came from Germany and California.  I brought an Alsatian, which really is the only appelation in France where Riesling is produced.  German Rieslings are typically on the sweeter side while Alsation tends to lean more towards the dry.  Two of our most popular Rieslings were from the German producer, Kerpen. 

I really enjoyed this tasting because it taught me a lot of about balance in wines.  It is easy to tell a good Riesling from a flawed one, and it was interesting to highlight why each Riesling was either out of balance or seamlessly integrated.  For example, a Riesling can be called out of balance if it is perceived as too sweet.  Yet, you can have a sweet Riesling and not be overwhelmed by that characteristic if it is balanced by alcohol and acidity.  It can be sweet and not be cloying, this is the key to determining the quality of the wine.

There are so many different styles of Riesling, how do you choose one you will like?  That’s why tastings like this are so useful for me.  I was able to discover, not only which wine I liked best, but the type of Riesling that I prefer to drink.  Now I will know what to look for when I am in the store or at a winery.  I prefer the light, crisp, dry to off-dry Rieslings with cleansing acidity.  That acidity is key for me since I probably would not drink this wine without food. 

Rieslings age well because of their naturally high acidity and sugar content.  In proper cellaring conditions if structured and well-made the wine can be aged between 10 and 20 years.  This is uncommon for a white wine.  They can also acquire a Petrol nose over time (smells like rubber or tar on the Santa Barbara shoreline).  This is not necessarily a flaw and can be a sought after quality in the wine. 

Good pairings with Riesling are sweet slow-roasted pork, sushi, Thai food, peanut sauces, Jalepeno cornbread, Sauerkraut, white fish, and Macaroni and Cheese (yup!).  Smoked Gouda, Bleu Cheese, and Parmesan are great cheese pairings.  We had a Bleu Cheese plate with a Miso Teriaki Reduction drizzled over it.

Do a tasting and find out the kind of Riesling you prefer to drink.  Take simple notes on why you like it, then you will know what to look for.  A well regarded wine can be great, but if you don’t enjoy drinking it, why would you?

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery