Riesling Wine Quotes

I want to change my life...except I sort of like it. I mean, I couldn't be more delighted every Monday night after Fletch goes to bed when I come downstairs, pull up the Bachelor on TiVo, drink Riesling, and eat cheddar/port wine Kaukauna cheese without freakign out over fat grams. I'm perpetually in a good mood because I do everything I want. I love having the freedom to skip the gym to watch a Don Knots movie on the Disney Channel without a twinge of guilt. I've figured out how to not be beholden to what other people believe I should be doing, and when the world tells me I ought to be a size eight, I can thumb my nose at them in complete empowerment.

I'd urge you to try German Riesling because it's delicious, but I fear you'll be more impressed if I tell you it's cutting-edge. That, after all, is what we want to know-- what's now and happening. (Do you really think clunky square-toed shoes make your feet look better than those with slimming, tapered toes? You just wear them because that's what fashion dictates, you slut.)

Orange Sesame Dressing Serves: 3 4 tablespoons unhulled sesame seeds, divided ¼ cup raw cashew nuts or ⅛ cup raw cashew butter 2 navel oranges, peeled 2 tablespoons Blood Orange Vinegar*, Riesling Reserve Vinegar*, or white wine vinegar Toast the sesame seeds in a dry skillet over medium-high heat for 3 minutes, mixing with a wooden spoon and shaking the pan frequently. In a high-powered blender, combine 2 tablespoons of the sesame seeds, cashews, oranges, and vinegar. If needed, add orange juice for a thinner consistency. Sprinkle remaining sesame seeds on top of the salad. Serving Suggestion: Toss with mixed greens, tomatoes, red onions, and additional diced oranges or kiwi. PER SERVING: CALORIES 162; PROTEIN 5g; CARBOHYDRATE 17g; TOTAL FAT 9.6g; SATURATED FAT 1.5g; SODIUM 4mg; FIBER 3.5g; BETA-CAROTENE 82mcg; VITAMIN C 55mg; CALCIUM 133mg; IRON 2.2mg; FOLATE 43mcg; MAGNESIUM 76mg; ZINC 1.4mg; SELENIUM 5.4mcg

The Albert Boxler Riesling, not from Germany, but from Alsace, one of the high-end pours at twenty-six dollars a glass. And I was drinking it. Nicky had served it to me. To thank me. I rolled it through my mouth the way Simone had taught me, pursing my lips and cupping my tongue and almost making an inward whistle. I thought it would be sweet. I thought I tasted honey, or something like peaches. But then it was so dry it felt like someone had pierced me.

It was a buoyant place under a clear sky, everything in the air whispered that the plains were far behind and the sunlight sent a flicker and a flash of reflections glancing up from the snow; and two more invisible lines had been crossed and important ones: the accent had changed and wine cellars had taken the place of beerhalls. Instead of those grey mastodontic mugs, wine-glasses glittered on the oak. (It was under a vista of old casks in a Weinstube that I settled with my diary till bedtime.) The plain bowls of those wine-glasses were poised on slender glass stalks, or on diminishing pagodas of little globes, and both kinds of stem were coloured: a deep green for Mosel and, for Rhenish, a brown smoky gold that was almost amber. When horny hands lifted them, each flashed forth its coloured message in the lamplight. It is impossible, drinking by glass in those charmingly named inns and wine-cellars, not to drink too much. Deceptively and treacherously, those innocent-looking goblets hold nearly half a bottle and simply by sipping one could explore the two great rivers below and the Danube and all Swabia, and Franconia too by proxy, and the vales of Imhof and the faraway slopes of Würzburg: journeying in time from year to year, with draughts as cool as a deep well, limpidly varying from dark gold to pale silver and smelling of glades and meadows and flowers.

I sat down again, picking up the slender stem of my glass between shaking fingers. When I lifted the glass to my lips, I saw a tiny droplet of blood suspended in the wine, dark as garnet against the amber-colored Riesling. My father was watching, so I had to drink it down.

Helen, what would you like to drink?’ Saskia asked. ‘Wine, beer, cider, juice, soft drink . . . ?’ ‘Wine, please.’ ‘Red or white?’ ‘White.’ She opened the fridge. ‘Sav, chardonnay, pinot gris or riesling?’ ‘Pinot gris, please,’ I said, slightly dazed by the number of options. ‘Mission Estate or Greywacke?’ ‘Whichever’s closest.’ ‘They’re both equally close,’ she said inexorably. ‘Greywacke,’ I said, and accepted my glass feeling I had earned it. ‘Excellent choice,’ said Saskia, pouring one for herself.

The common perception of Riesling wines is that they’re sweet, and many of them are — but plenty of them aren’t.

Reach for a bottle of either Riesling or Pinot Noir, which our wine experts told us to be two of the most versatile wines for food and wine pairing.

But it is the shape of the acid structure that really sets Chenin apart.  Chenin Blanc has a crescendo shaped acid structure.  On entry, the wine feels quite soft and a bit structureless.  But as the wine remains on the palate, the perception of the acidity increases and increases and increases...until the taster must spit or swallow.  The acidity has a crescendo shape to it. Compare to Chardonnay or Riesling, where the acidity is felt immediately when the wine hits the palate and stays constant throughout: this is a totally different experience.  Here, the acidity comes on gradually but then dominates the finish.

It could be any date night. Perhaps Tom takes her to Ray's in Ballard. They share a bottle of Chateau Ste. Michelle Dry Riesling, even though Tom is more of a negroni man. The wine goes well with her market halibut and the view of the bay. He has the filet mignon, and judging by the bite he offers her, it's exquisite. Or perhaps it's that Mexican place somewhere in Ravenna, operated out of an old house. The wall paint is chipping, but the air is sweet with the aroma of freshly cut tomatillos. They have margaritas and share chicken mole, with extra chips and fresh guacamole on the side. No matter where they go, it has been a long day, a bad day for Elle. She probably dropped a pie, or an angry customer yelled at Bonnie, or old milk ruined a batch of cake batter. She probably almost said no to Tom's spontaneous idea for a dinner date. As usual, though, she's glad she didn't. The crème brûlée or fried ice cream is reason enough-- let alone the way he makes the negativity melts away.

She kneeled down, opened the wine fridge, and scanned the shelves, filled with a variety of white wines. Sam began to pull each bottle out and read the labels; all of the wines were products of the dozens of vineyards that dotted northern Michigan, including the two peninsulas that ran north from Traverse City into Grand Traverse Bay. There was a wealth of whites- chardonnays, sauvignon blancs, Rieslings, rosés, and dessert wines. All of these were produced within a few miles of here, Sam thought, a feeling of pride filling her soul. Sam pulled out a pinot gris and stood. A few bottles of red gleamed in the fading day's light: a cab franc, a pinot noir, a merlot. Robust reds were a bit harder to come by in northern Michigan because of the weather and growing season, but Sam was happy to see such a selection. Sam had had the pleasure of meeting famed Italian chef Mario Batali at culinary school, and the two had bonded over Michigan. Batali owned a summer home in Northport, not far from Suttons Bay, and he had been influential early on in touting Michigan's summer produce and fruit, fresh fish, and local farms and wineries. When someone in class had mocked Michigan wines, saying they believed it was too cold to grow grapes, Batali had pointedly reminded them that Michigan was on the forty-fifth parallel, just like Bordeaux, Burgundy, and Alsace. Sam had then added that Lake Michigan acted like a big blanket or air conditioner along the state's coastline, and the effect created perfect temperatures and growing conditions for grapes and, of course, apples, cherries, asparagus, and so much more. Batali had winked at her, and Sam had purchased a pair of orange Crocs not long after in his honor.

Once she left, Jack pointed at the bottles of wine sitting on the counter. “Take your pick.” I let his hand go and walked over, fetching the Riesling, my favorite.

He could pass off the inferior bottles on tables seven and four. Table seven knew nothing of wine, sending back a bottle of Riesling as "corked" because it had bits of cork in it, the imbeciles. Table four had gulped down a very special old pale brandy as though it was common wood alcohol, which was probably what they had been drinking because they had said that his brandy lacked bite. They deserved inferior burgundy. The bottles that had been stored too close to the stove might have enough bite by now for table four. A wine waiter's revenge may be long in coming, but it arrives in the end.