Last month, I traveled to the Rheingau and Rhinehessen, and learned about the shift in Germany toward terroir-driven winemaking, particularly with dry Riesling, as well as the organic and biodynamic movement there.
Back in New York, I’ve been spreading the Riesling gospel. But of course, I would have been remiss if I limited it only to what’s going on in the Old World. The Finger Lakes is producing wonderful Riesling, and I wanted to not only mention that region in general, but highlight the strides taken by innovative winemakers like Kris Matthewson, of Bellwether Wine Cellars, toward natural winemaking – which is not really a trend, in that area. For other natural Finger Lakes wines, look for Bloomer Creek and Eminence Road.
Check out my article on the new generation making German Riesling for Vine Pair here . . .
my more domestic-focused Riesling piece for Eater, here.
And . . . go drink some Riesling.