Charles Kung Fu Riesling

Charles Kung Fu Riesling is a Riesling from Massachusetts, a cool-climate, northeastern U.S. origin. The details we have don't include sweetness level, ABV or vintage, so check the bottle label for those. Riesling grown in cool regions usually shows high natural acidity and a lean, aromatic profile. That tends to mean citrus and orchard fruit, such as lime, green apple, white peach and pear, often with a floral note of blossom or a mineral, stony edge. The body is typically light to medium and oak is rarely involved, so the fruit and acidity carry the wine. The finish in this style is usually crisp and clean, and a touch of residual sugar, if the label indicates any, would round that acidity without making the wine heavy. Riesling's acidity makes it one of the more flexible wines at the table. Expect it to suit spicy Thai, Szechuan and Indian dishes, where a hint of sweetness or a cooling, high-acid structure calms the heat. It also works with shellfish, pan-seared white fish, pork with apples or mustard, and soft rinds like brie. For a New England table, fried clams, lobster rolls and roast chicken with herbs are natural matches. Serve it well chilled, around 45 to 50°F, which keeps the acidity bright and the aromatics lifted. Colder than that can mute the fruit and florals. Decanting isn't needed, since there is no heavy tannin to soften. Pour it into a white wine glass with a narrow-to-medium bowl and a slightly tapered rim, which concentrates the aromas. A dedicated Riesling glass, if you have one, does the same job. Treat this as a drink-now bottle. Riesling from the best sites can age for years, but most bottles in this style are made for enjoyment within a few years of release. Keep it in a cool, dark spot and chill it a few hours before serving.