A Taste of Riesling - In a SALT Cellar
I have been a fan of German Rieslings for years. Raised eyebrows, quizzical or even somewhat patronising looks and comments about sophisticated palates and full bodied red wines would wash over me. I just smiled to myself as I picked up my Rhine or Mosel Riesling at the BC Liquor Store for a very reasonable price, and prayed to Dionysus and Bacchus (depending on whether I felt more Greek or Roman that day) that these wines would not become too "fashionable."
"Let them drink Chardonnay", I thought. And they did. And I bought my favorite Rieslings for a mere pittance.
Of course prices of the German Rieslings increased over time as with other wines but the idea that a preference for white wine indicates a lesser palate or ignorance of the "French paradox", still lingers in some circles. Yes I know about resveratrol and its possible health benefits but I figure I can get that anyway enough just by eating red grapes, skin and all. And fulfil a fruit requirement of the Canada Food Guide at the same time! So I continue to indulge in my preference for white wines and choose a Riesling or Gewürtztraminer over the ubiquitous Chardonnay every time.
