Reisling Coru

This Riesling comes from Massachusetts, a cool-climate region where the grape tends to hold onto sharp acidity. The label gives no vintage, sweetness level or ABV, so those details are worth checking on the bottle. Riesling made in cooler American regions usually shows green apple, lime peel, white peach and a touch of citrus blossom. Expect a light to medium body and a clean, bright finish. Oak is rarely part of the style, because most producers ferment and age Riesling in stainless steel to keep the fruit and floral aromas clear. Tannin is essentially absent in white wine, so the structure comes from acidity and, depending on the bottling, a little residual sugar. Sweetness decides most of the pairing. If this bottle is dry or off-dry, as many Northeastern Rieslings are, it works well with shellfish, especially steamed clams, oysters and baked haddock, which suit a New England table. The high acidity also cuts through fried foods and rich seafood chowders. It suits pork loin or roast chicken with a fruit-based sauce, and it handles mildly spicy dishes such as Thai green curry or Szechuan-style noodles, where a bit of sweetness calms the heat. Soft, washed-rind and goat cheeses are also a good match. Serve it well chilled, at roughly 44 to 48°F. Colder than that and the aromatics go quiet, and warmer than that the acidity can seem sharp. A couple of hours in the refrigerator, or about 30 minutes in an ice bucket, is enough. It does not need decanting, since Riesling is not a wine that opens up with aeration. A white wine glass with a narrow bowl and a slightly tapered rim, often sold as a Riesling or all-purpose white glass, concentrates the citrus and floral notes. Pour a modest amount so the wine stays cool. Treat it as a drink-now bottle. Without a stated vintage or cellaring recommendation from the producer, it is best opened soon after purchase and kept in a cool, dark place in the meantime.