Mendocino Riesling

[Innkeeper]

Upon returing from our recent roadtrip, we found the board lit up like a lemon tree. Spent most of the night catching up with things. Found the recommendation for Riesling with pork very interesting. We usually go for Pinot Noir or Beaujolais. So last night with simply seasoned grill-panned pork chops and salad we uncorked our currently favored Reisling; 1998 Greenwood Ridge Vineyards, Mendocino Ridge, White Riesling. It is off-dry at 1.8% RS. The match was delightlful. Not saying we won't ever go back to the lighter reds, but this pairing will definitely be repeated.

[mrdutton]

I got the tip on matching the Riesling to pork from Willie Gluckstern when I read his "The Wine Avenger".

Seems to me his advice was reasonable!

[Thomas]

Gee, and I thought I gave you the idea!

Willie is a Riesling fanatic--and a man after my own wine desires....however, when last I spoke with him, he had absolutely no knowledge of Rieslings produced outside Germany and Alsace (read, NY) and for that I gave him Hell. He has since gotten his hands on some from the Finger Lakes.

[mrdutton]

I'm sorry, Foodie. It was you who planted the seed. Willie just added the fertilizer.

I am just glad that I tried it. I have cracked open the door to a new world. It sure is fun to learn new things!

Willie does briefly mention US Rieslings with words to the effect that the Finger Lakes region of New York produces fairly priced, classy Rieslings that really "kick butt". But that is about it.........