Increasingly Indiana vintners are turning to the Riesling grape to expand their semi-sweet or semi-dry white labels. Riesling is a natural fit for Indiana, as this German-staple grape grows well along the latitudes that are here reminiscent of the German countryside. But what makes Riesling so spectacular among Indiana wineries is its ability to turn out top-flight tastes with or without a maturity in the bottle.
Of course, German Rieslings have a different taste than Indiana Rieslings, but some of the Hoosier presentations are noteworthy. In state, this grape will manifest itself most prominently as a sweeter wine, sometimes with orchard flair or spice undertones. Other Rieslings, if developed properly in the fermentation process, can have a dryer presentation--even mineral in nature--if not articulated in various fruit descriptions.
If you have not tried Riesling before, or have not for some time, give this white a chance. You will likely discover that Rieslings in Indiana will have more complexity than, say, a Pinot Grigio or a Traminette. Rieslings will generally have a deeper flavor, with a fruitier tone in opposition to the "grassy" taste of the Pinot or the surgary sweetness of a Traminette.
Of course, there are variations . . . and all of these can change from winery to winery.
Recently my wife and I tasted a short flight of some of the Indiana Rieslings and we enjoyed their summery, fruity flavors. And if you search hard enough, you can even discover to some surprisingly dry Rieslings that can rival their German cousins.
Tell us what you think.
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