Still contemplating how the “pedigreed sommelier” so matter of factly believes that riesling must be made with some residual sugar (RS). Like it came down to Moses along with the Ten Commandments or something. Leaving RS has been historically practiced and appreciated since riesling is naturally high in acidity and has its agricultural beginnings in the cooler spots of central/eastern Europe (like Germany). These cooler areas generally could not ripen riesling enough to get the acid levels down to a palatable level so they did the smart thing and left RS to achieve a pleasing, sweet-acid balance.
We grow riesling for Leroy’s Finest just east of The Dalles, Oregon, and albeit we have a whopping two vintages under our belt (2009/10), we have ripened riesling to the point where the acidity is in the range of what you’d want for a dry white wine, with sugar concentrations such to yield reasonable alcohol levels. Plus, contrary to what “pedigreed sommelier” said about a dry riesling being less flexible with food pairing, I want to make a riesling to drink with seafood, not Thai or Chinese.
