2009 Weinhaus Ress KM501 Rheingau Dry Riesling Trio

3 x 2009 Weinhaus Ress KM501 Rheingau Dry Riesling

Tastes like: Lush fruit with racy acidity
Pairs with: Thai green curry
Good for: Take out, entertaining
Drink this: Now to 2014
Alcohol: 10.5%

The Rheingau is arguably the greatest region in the world for Riesling. And the 2009 Ress KM501 Dry Rheingau is a terrific representative. The wine is the result of a collaboration between Niche Import Co. and the Ress family of the Rheingau, who have been making Riesling in the region since 1870.

Dry, mouthwatering and bound by a dense spine of minerality, Rheingau Riesling gets poured with many classic German dishes: creamy weisswurst, smoky bratwurst, roasted rack of pork, bacon, crème fraîche-strewn tarte flambé, schnitzel garnished with a juicy slice of lemon. When I worked at The Modern in New York, Alsatian chef Gabriel Kreuther's French-German food was wondrous with this style of wine, so I poured it as often as I could.

This wine is also perfect with fiery Thai, Indian or Chinese food; it will cool your palate like no other. Of course, this wine also finds a partner in crime with just about any fish, scallop or clam dish. Its star shines brightest with sushi, and it's perfect with a fresh, piquant goat cheese.

Tasting Note
The 501's star-bright lemon hue belies rich aromas and flavors of orange citrus, pear and yellow peach. The 2009 vintage was ripe, yielding fuller-bodied Rieslings with lush fruit. The racy acidity and textured minerality drive the length on and on to a dry finish. I have to reiterate, this is an extremely versatile wine to pour with many different foods. Personally, I would most like to enjoy it with a bowl of spicy Thai green curry, prawns and jasmine rice.

—Alexis Brock

Alexis Brock started her restaurant career 12 years ago, on the hot and smoky side of the stainless-steel divide, at the legendary New York restaurant, Gramercy Tavern. After moving to the front of house and joining the establishment’s award-winning wine program, Brock went on to hold sommelier positions at L’Atelier in The Ritz-Carlton Central Park South, Alto and The Modern. Brock also spent three years in Melbourne, Australia, as head sommelier at Circa, the Prince. Since returning to America, Brock has made wine at Littorai, in Sonoma, and earned her Diploma in Wines and Spirits from the Wine & Spirit Education Trust. She is currently a Master of Wine candidate.