You can listen to Dr. Apstein’s argument about improving Riesling labels to remove confusion over the sweetness level here.
Michael was my guest for the second half of Friday’s Whitley On Wine radio show, and we were generally in agreement that Riesling’s huge comeback in popularity has been a stunning development, but that it could be making even greater strides if consumers had a better idea what they might be getting should they purchase the wine.
This is particularly true with so-called “dry” Rieslings from Alsace, which often range from bone dry to noticeably sweet.
In the first half of the show I was joined by winemaker Matthias Gubler of Vina Robles winery in Paso Robles. Matthias’ family farmed a Pinot Noir vineyard while he was growing up in Switzerland, but he’s been making a name for himself in wine with bold red Rhone and red Bordeaux blends from grapes grown in California’s booming Central Coast.
The image at the top of this blog is Vina Robles’ impressive new visitors’ center, which opened last yeat.
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