Guntrum

[wondersofwine]

There are dry Rieslings out there--Alsace is a good source.
Have you tried Sauvignon Blanc? St. Supery is a nice one from California and a good wine shop will probably have several from New Zealand or the Loire Valley region of France. Sauvignon Blanc wines are crisp and dry with citrus or grassy elements sometimes. (Some California Sauvignon Blancs have too much wood influence so I am wary of one I haven't previously tried.) S.B. wines go nicely with some fish dishes, many salads and appetizers, with vegetables such as asparagus, spinach or green beans. By the way, your description of the Riesling is quite good--peaches and green apple are often flavor components of Riesling. The crispness is from the acidity of the Riesling grape and the sweetness may be from residual sugar after fermentation.

[This message has been edited by wondersofwine (edited 08-18-2004).]