A Classy Bottoms-Up

It’s unclear exactly when one’s palate begins to prefer vino over Cisco, but it’s hard to resist Riesling, even on the first taste. With the perfect balance of acid and sugar, Riesling is often tinged with the flavors of tropical fruits, flowers, and, yes, mineral stone. Its accessibility and delectability...

By Raina McLeod

May 21, 2009

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It’s unclear exactly when one’s palate begins to prefer vino over Cisco, but it’s hard to resist Riesling, even on the first taste. With the perfect balance of acid and sugar, Riesling is often tinged with the flavors of tropical fruits, flowers, and, yes, mineral stone. Its accessibility and delectability have made it one of the top three white wine variations, next to Sauvignon Blanc and Chardonnay. From May 18 through this Sunday, celebrate the fifth annual Riesling Week — a time to savor flavors from Austria, Germany, and Alsatia. Restaurants such as Azul (500 Brickell Key Dr., Miami), Michy’s (6927 Biscayne Blvd., Miami), and Wine 69 (6909 Biscayne Blvd., Miami) will offer specials, tastings, by-the-glass selections, and food-pairing menus. Visit the website for a full list of participating restaurants.
Sun., May 24, 7 p.m., 2009

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