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Germany's Dry Rieslings Go Down Sweetly

Quality has flourished over the past decade, Times wine critic says

By Doug Sweeney, Newser Staff

Posted Apr 24, 2008 6:00 PM CDT

(Newser) – The dry rieslings Eric Asimov sampled a decade ago in Germany were “tart and shrill,” he writes in the New York Times. So "how did they get so good" since? Lower-quality wines aren’t shipped to America, hypothesizes one wine importer, who... Read full story »

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Germany's Dry Rieslings Go Down Sweetly

Quality has flourished over the past decade, Times wine critic says

Germany • wine • drinking • wineries • riesling

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More Newser Stories

Pairing Leaves Writer Red-Faced

Times oenophile comes out of shell, tries vin rouge with his oysters — and lives!

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No, it's not part of some weird plot to mess with your bowels

Drink Up! FDA OKs Hangover Pill

Blowfish contains a mix of aspirin, caffeine, and a stomach-calming agent

Winery Slammed for Hawking 9/11 Wine

Seriously, nobody is happy about it

Take the Mystery Out of the Wine List

Riesling, Oregon, Costieres de Nimes, and Kermit Lynch are your friends

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