Latest news with #Riesling
Irish Times
5 days ago
- Business
- Irish Times
Two great-value wines to sip in the summer shade
The Aldi buyers have been busy sourcing some interesting wines from lesser-known areas. They currently stock Greek , German , English, Macedonian, and Washington State wines to go alongside the usual countries and regions. Today I include two lesser knowns. Riesling is one of the world's great grape varieties, and Germany produces some of the greatest wines. Usually a fine balance of fruit, sweetness and acidity, they are perfect al fresco wines to drink in the evening shade. If you have been looking for a lower alcohol white to enjoy over the summer, this is well worth trying out. Lebanon has a long history of making wine, although the upheavals in the Middle East over recent decades have made production very difficult. The wines can be very good, and the example below offers great value for money. German Riesling 2024, Rheinhessen 9%, €8.49, Aldi Fresh with floral aromas and rich exotic fruits crossed with vibrant lime zest, finishing off-dry. This would make a lovely fresh sipping wine, or you could try it with pork dishes or Thai curries. READ MORE Specially Selected Lebanese Red 2022, Bekaa Valley 13.5%, €9.99, Aldi Supple and rounded with attractive spicy ripe dark fruits and a smooth finish. Try it with Levantine or north African lamb or aubergine dishes.
Edmonton Journal
19-07-2025
- General
- Edmonton Journal
Last: Riesling – the white for all seasons and all foods (almost)
Article content When I started my career in the wine biz, over 30 years ago now, riesling was the one grape that had eluded me. It was like bebop jazz, I knew it existed, but that didn't mean I had to like it. I eventually came to love both, sometimes together, and now I regard riesling as the Miles Davis of the wine world. The problem, initially, was that, like many, all I had tasted were the cloyingly sweet, mass-produced examples, such as the one with a depressed nun on the label. Cheer up, sister, a little less sugar and a bit more acidity will fix things. The light went on when I was in an Indian restaurant in London and noticed the wine list had an extensive riesling section. They were pouring a good Kabinett by the glass, and my server suggested it would go nicely with the spicy chicken dish I had ordered. It did, of course, and it was one of those aha moments that left me wanting more. Article content Article content Years later, on my first media trip to Germany, I noticed the locals were mostly drinking dry (trocken) rieslings, and many had at least a decade of age behind them (the wines; the patrons were considerably older). The searing acidity found in the younger wines had melded into a basket of peaches and Meyer lemons, and the wet-stone minerality and vibrant acidity seemed to tie it all together. I couldn't help but notice that even the top wines from the very best producers rarely exceeded $75, and that still holds true, whereas the fancy white Burgundies I had come to appreciate were eroding what little disposable income I had. I had found my white grape; affordable, age-worthy, and the perfect foil to exotically flavoured foods. Article content Article content Article content If there's a defining word that appears in riesling descriptors, and numerous other wines, it's minerality, but what does minerality taste like? Many years ago, I was visiting Ernie Loosen, of Dr. Loosen wines, one of the most famous riesling producers in Germany's Mosel region. It was raining lightly as we strolled through his vineyards, and we were discussing that very flavour profile. He told me to pick a piece of the blue slate that proliferates many vineyards in the Mosel and give it a lick. In the back of my mind, I wondered how many journalists he had convinced to do this, if for no other reason than sheer entertainment value. But there it was, the stony, flinty combination of rain, soil, and a hint of salinity. It's almost more of a sensation than a flavour, but when combined with the classic stone fruits, citrus, and piercing acidity inherent to German riesling, you have wine that sates the palate on multiple levels. Article content Article content Riesling is a grape that requires cooler climes to allow its trademark acidity to shine through. As such, places like Germany and Austria are ideal, and here, in Canada, the Okanagan Valley and the Niagara Peninsula can produce some excellent examples. In the Okanagan, Tantalus's Old Vine Riesling is a stellar example, winning scads of awards, and, from Ontario, Cave Spring Vineyard is another solid choice. Their ice wine is always a contender for Canada's best. Article content Article content Article content In Germany, the epicentre for benchmark riesling, the key regions include the Mosel, Rheinghau, Rheinhessen, Nahe, and the Pfalz. At one time, the Rheinhessen took a back seat to the others, but now producers like Keller (considered by many to be Germany's best, and arriving in Alberta soon), Wittmann, St. Antony, and Wagner-Stempel have pushed the region to the forefront. The Rheinhessen is also their largest wine region, both in terms of area and volume, although we tend to see more wines from the Mosel in terms of selection in Canada.
Calgary Herald
19-07-2025
- General
- Calgary Herald
Last: Riesling – the white for all seasons and all foods (almost)
When I started my career in the wine biz, over 30 years ago now, riesling was the one grape that had eluded me. It was like bebop jazz, I knew it existed, but that didn't mean I had to like it. I eventually came to love both, sometimes together, and now I regard riesling as the Miles Davis of the wine world. The problem, initially, was that, like many, all I had tasted were the cloyingly sweet, mass-produced examples, such as the one with a depressed nun on the label. Cheer up, sister, a little less sugar and a bit more acidity will fix things. The light went on when I was in an Indian restaurant in London and noticed the wine list had an extensive riesling section. They were pouring a good Kabinett by the glass, and my server suggested it would go nicely with the spicy chicken dish I had ordered. It did, of course, and it was one of those aha moments that left me wanting more. Article content Article content Years later, on my first media trip to Germany, I noticed the locals were mostly drinking dry (trocken) rieslings, and many had at least a decade of age behind them (the wines; the patrons were considerably older). The searing acidity found in the younger wines had melded into a basket of peaches and Meyer lemons, and the wet-stone minerality and vibrant acidity seemed to tie it all together. I couldn't help but notice that even the top wines from the very best producers rarely exceeded $75, and that still holds true, whereas the fancy white Burgundies I had come to appreciate were eroding what little disposable income I had. I had found my white grape; affordable, age-worthy, and the perfect foil to exotically flavoured foods. Article content Article content Article content If there's a defining word that appears in riesling descriptors, and numerous other wines, it's minerality, but what does minerality taste like? Many years ago, I was visiting Ernie Loosen, of Dr. Loosen wines, one of the most famous riesling producers in Germany's Mosel region. It was raining lightly as we strolled through his vineyards, and we were discussing that very flavour profile. He told me to pick a piece of the blue slate that proliferates many vineyards in the Mosel and give it a lick. In the back of my mind, I wondered how many journalists he had convinced to do this, if for no other reason than sheer entertainment value. But there it was, the stony, flinty combination of rain, soil, and a hint of salinity. It's almost more of a sensation than a flavour, but when combined with the classic stone fruits, citrus, and piercing acidity inherent to German riesling, you have wine that sates the palate on multiple levels. Article content Article content Riesling is a grape that requires cooler climes to allow its trademark acidity to shine through. As such, places like Germany and Austria are ideal, and here, in Canada, the Okanagan Valley and the Niagara Peninsula can produce some excellent examples. In the Okanagan, Tantalus's Old Vine Riesling is a stellar example, winning scads of awards, and, from Ontario, Cave Spring Vineyard is another solid choice. Their ice wine is always a contender for Canada's best. Article content Article content Article content In Germany, the epicentre for benchmark riesling, the key regions include the Mosel, Rheinghau, Rheinhessen, Nahe, and the Pfalz. At one time, the Rheinhessen took a back seat to the others, but now producers like Keller (considered by many to be Germany's best, and arriving in Alberta soon), Wittmann, St. Antony, and Wagner-Stempel have pushed the region to the forefront. The Rheinhessen is also their largest wine region, both in terms of area and volume, although we tend to see more wines from the Mosel in terms of selection in Canada.
News18
17-07-2025
- News18
What's The Difference Between Red Wine And White Wine, And What Are The Different Wine Types?
Madeira wine has a long history. It was exported around the world soon after Portuguese explorers Joao Goncalves Zarco and Tristao Vaz Teixeira discovered the island of Madeira in 1418. The early settlers produced wines from abundant vines on the lush semi-tropical island and exported it in barrels in sailing ships to India, passing over the equator and subjecting the wine to sizzling temperatures. (IMAGE: REUTERS) 3/8 A bottle of Kreuzneroberger Riesling 2016 vintage wine is pictured during the harvest of Riesling grapes at the Weingarten vineyard at Berlin's district Kreuzberg Friedrichshain, Germany. Since 1968, the local department of the Environment and Nature of Berlin's district Kreuzberg planted over decades about 300 Riesling and Pinot Noir grapevines, which now produce a stable vintage of about 400 kilograms each year. (IMAGE: REUTERS) Made from dark grapes and fermented with their skins, red wine is known for its bold flavors and tannins. (IMAGE: REUTERS)
Refinery29
16-07-2025
- Entertainment
- Refinery29
8 Bottles From Latine Winemakers That Taste Like Summer Feels
Sure, white wines and rosés often steal the spotlight during the warmer months, but there's a whole world of bold reds, sparkling surprises, and beautifully balanced blends worth sipping on, too — especially when they come from Latina-owned labels. From Avaline's slow‑grown rosé to RG|NY's sparkling Riesling, these brands have bottles that deliver on flavor, culture, and heart. All linked products are independently selected by our editors. If you purchase any of these products, we may earn a commission.
