Serious Eats: Drinks
Riesling Report: Bründlmayer Riesling 'Kamptaler Terrassen', 2009
July is riesling month! We're drinking it all month long...and maybe longer. Got a favorite riesling? Recommend it in the comments!
If you filled a tea bag with apricots and gravel and let it steep, you might end up with this wine, shot through with lime, pear-scented and filled with green herbs, hints of flat leaf parsley and tarragon, tomatillos, fragrant meyer lemon and orange zest, spicy mustard seed, but mostly minerals, layers and layers of mica. We tasted green tea and kaffir lime leaf. This is a rocking wine for mineral-lovers, a wine that's like licking an oyster shell, balanced with limey, gooseberry-like acids and a heady floral note—orchids.
Much of what I love about riesling is in this bottle: tons of minerality, incisive acid, delicate, fuzzy stone fruit. Pair with oysters, clams raw or steamed, slightly earthy cheese. Or heed this advice: drink this wine with a clam pizza. Motorino if you're in NY, Zuppardi's if you're in Connecticut.
Around $20, sample provided for review.