“The Daily Drink” brings you a must-try libation from our booze columnist Zach Geballe.
As a sommelier, there are few more divisive grapes than riesling. For many, it conjures unpleasant memories of a sickly-sweet wine that might well have instigated the first hangover of a young drinker’s life. Yet it’s also the basis for some of the finest wines in the world, as well as some of the best wines in Washington. When made well, riesling combines beautiful aromatics with crisp acidity and a wide array of fruits (green apple, lime, pear, nectarine), and is one of the best wines to pair with food. This 2012 riesling from Pomum, in the Snipes Mountain AVA, was a perfect example of what Washington riesling can be: bright, complex, and dry. It was the favorite white in my blind tasting class, and you can usually find it for $15 or so.
Zach Geballe does a lot of drinking. When he’s not working at The Dahlia Lounge or for his business Vine Trainings, he’s studying for the Court of Master Sommeliers Exam. His weekly column here at Seattle Weekly, The Bar Code, endeavors to inspire, educate and sometimes poke fun at all things beer, wine and spirits related.