Black Box Riesling

Black Box Riesling comes in a 3-litre bag-in-box, which holds the same volume as four standard 750 ml bottles. It is labeled Esplanda, United States, Massachusetts. The listing doesn't give a sweetness level, ABV or vintage. Riesling as a style usually shows citrus and orchard fruit, such as lime, green apple and pear, with a floral edge and bright acidity. Many bottlings also add stone-fruit notes, and sweeter versions lean toward peach and apricot. Expect a light to medium body, no noticeable tannin and no oak influence. The finish is usually clean and fairly short, with acidity doing most of the work. Check the label or ask in store if you need to know how dry or sweet this one runs. The format matters here. The wine sits in a collapsing bag inside the carton, so air doesn't get in as you pour. A box like this therefore keeps its freshness in the fridge for several weeks, long after a bottle would have started to fade. That makes it practical for a household that wants a glass or two at a time. It also suits larger gatherings, since 3 litres pours roughly twenty 5-ounce glasses. Serve it well chilled, around 45 to 50°F, which is about two to three hours in the refrigerator. If it warms in the glass, the fruit can turn flat and any sweetness can feel heavier. Skip the decanter. Riesling is made to be poured and drunk young, and it has no sediment or tannin to soften. A standard white wine glass with a tapered bowl is the right choice, because it concentrates the citrus and floral aromas without letting them escape. Fill it a third full so you can keep pouring cold wine from the box. For food, Riesling's acidity suits dishes that are salty, spicy or rich. Try it with pad thai, Sichuan or Thai curries, fried chicken, pork schnitzel, sushi, or a New England clam bake. A drier style also works well with steamed mussels, soft-rind cheeses and roast chicken. Sweeter styles are better with ham, glazed pork or fruit-based desserts. This is a drink-now wine. The box and bag are designed for freshness over weeks, not for years of cellaring, so plan to finish it within a few weeks of opening.