- Dry pink wines extend rosé trend in Pacific Northwest
- Oregon wine leader King Estate promotes winemaker Brent Stone to COO
- Metropolitan Grill in Seattle receives rare Grand Award from Wine Spectator
- Maryhill Winery preps for final concert at its amphitheater
- Washington wine research seminar set for July 11 in Woodinville
- Taste of Cascadia gathers 20 top winemakers to The Lodge at Columbia Point
- Brian Carter rosé rises to top of Washington State Wine Competition
- Tiny Grantwood Winery tops Walla Walla Valley Wine Competition
- Savor Idaho serves as delicious barometer for Idaho wine industry
- 2018 vintage for Northwest wine growers tracks ahead of hot 2015
Riesling for Thanksgiving
Riesling. It might just be the perfect white wine for your Thanksgiving dinner table.
Sure, we talk a lot about Gewürztraminer for Thanksgiving because the wine works so well with dark turkey meat, but frankly that’s because Gewürz just doesn’t have much versatility as a food wine because of its soft acidity, so we need to give it some love on the rare occasions it works well.
Riesling, meanwhile, is a star when it comes to food. Thanks to its bright acids, Riesling works well whether it’s bone dry or ultra-sweet. And because of this, Riesling also can appeal to a broad range of palates – a situation we’re often in at Thanksgiving and its large crowds of family members.
In fact, there aren’t a lot of foods we can think of that will be on the traditional Thanksgiving table and won’t pair with Riesling. And best of all, many Northwest Rieslings fall into the $15-and-under price range.
Here are a dozen Rieslings we’ve tasted recently from Washington, Oregon and Idaho. They fit the full range of dry to sweet. You’ll find one or two to put on your holiday table this fall.